Spinach Salad with Goat Cheese and Walnuts

Name: Spinach Salad with Goat Cheese and Walnuts
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 240 grams baby spinach leaves, stems trimmed, washed, and dried; 4 servings Freshly ground black pepper; 2 teaspoons Dijon mustard; 76 grams crumbled goat cheese; 0 teaspoons kosher salt; 1 Tbsp red wine vinegar; 1 Tbsp minced shallot or red onion; 3 Tbsps quality walnut oil, (see Cooks Note); 59 grams whole or chopped toasted walnuts

Spinach Salad with Goat Cheese and Walnuts requires about 15 minutes from start to finish. For $1.93 per serving, you get a hor d'oeuvre that serves 4. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 256 calories, 8g of protein, and 24g of fat per serving. Head to the store and pick up baby spinach leaves, red wine vinegar, dijon mustard, and a few other things to make it today.

Instructions

Watch how to make this recipe.

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

Ingredients you will need

Mustard

Shallot

Vinegar

Pepper

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing.

Ingredients you will need

Spinach

Equipment you will use

Bowl

Add remaining spinach and continue tossing until well coated.

Ingredients you will need

Spinach

Serve immediately topped with goat cheese and walnuts.

Ingredients you will need

Goat Cheese

Walnuts

Equipment

Whisk

Bowl

Ingredients

Servings:

240grams

baby spinach leaves, stems trimmed, washed, and dried 4servings

Freshly ground black pepper 2teaspoons

Dijon mustard 76grams

crumbled goat cheese 0teaspoons

kosher salt 1Tbsp

red wine vinegar 1Tbsp

minced shallot or red onion 3Tbsps

quality walnut oil, (see Cook's Note)59grams

whole or chopped toasted walnuts

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is The Prisoner Wine Company Saldo Zinfandel ( half-bottle). It has 4.9 out of 5 stars and a bottle costs about 20 dollars.