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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spinach salad with goat cheese and walnuts Recipe

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This recipe for Spinach salad with goat cheese and walnuts is from Don's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T red wine vinegar....
1 T minced shallots or red onion....
2 t Dijon mustard...
1/4 t kosher salt...
1/4 t freshly ground pepper...
3 T good quality walnut oil...


Salad
8 cups baby spinach, washed dried and stems trimmed, if need be...
1/2 cup chopped glazed walnuts...
1/3 cup crumbled goat cheese....
Directions:
Directions:
In a bowl combine vinegar, shallots, mustard, S & P....gradually whisk in the walnut oil and whisk until it comes together...
Put a large handful of spinach in a large bowl, pour some of the dressing on spinach and toss to coat, add remaining spinach, toss and plate salad...
Add the walnuts and goat on top and serve....
Enjoy!

I also add dried cranberries, so good!
1/2 cup will do.....
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Always add the toppings once you plate the salad.....
Why? The walnuts, cheese and cranberries tend to go to bottom of salad bowl and not distributed to all persons ....
Always place on top of salad once you plate it....

Enjoy a glass of chilled white wine with salad and crusty bread...

 

 

 

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