Spinach Salad with Goat Cheese and Walnuts

  • Preparation Time10 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy

For the dressing

1 tablespoon red wine vinegar
1 tablespoon minced shallot or red onion
2 teaspoons Dijon mustard
1/4 teaspoon salt
Freshly ground black pepper
3 tablespoons quality walnut oil, (see Cook's Note)
Salad
8 cups baby spinach leaves, stems trimmed, washed, and dried
1/2 cup whole or chopped toasted walnuts
1/3 cup crumbled goat's cheese

In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.

Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.

Serve immediately topped with goat's cheese and walnuts.

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Cook's Note: If your walnut oil is very strong, use half walnut oil and extra-virgin olive oil.

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