A Conversation for Salad Recipes

Wilted Spinach Salad with Melted Goat Cheese and balsamic vinaigrette

Post 1


1 bag pre-washed baby spinach
(or, one bunch spinach, washed, spun dry & trimmed)
½ cup montrachet, room temperature
1 Tbs lemon juice
¼ cup pine nuts
4 oz baby portabello mushrooms, sliced thin
3 cloves of garlic, chopped
1 Tbs butter
1 Tbs olive oil
1 tsp salt

Heat a small skillet over medium heat and toast pine nuts until golden. Put pine nuts in a bowl and in the skillet heat the butter and olive oil for a minute. Add the garlic, mushrooms and salt and sauté, stirring, for 5 minutes. Remove skillet from heat and cover.

In a small saucepan, over medium low heat, melt the montrachet.

In a blender*, combine ¼ cup olive oil, 1 Tbs balsamic vinegar, 1 tsp lemon juice or white wine vinegar, ¼ tsp cracked black pepper and a dash of salt. Blend until the vinaigrette emulsifies.

Put spinach in a large bowl and toss in mushrooms. Drizzle on montrachet. Sprinkle with pine nuts. Serve dressing on the side.

* Alternately, you can use a glass jar with a tight fitting lid, you just have to shake the bejeezus out of it.

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Wilted Spinach Salad with Melted Goat Cheese and balsamic vinaigrette

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