Spinach Salad with Oranges and Warm Goat Cheese
Spinach Salad with Oranges and Warm Goat Cheese is a gluten free and lacto ovo vegetarian recipe with 4 servings. One portion of this dish contains about 13g of protein, 24g of fat, and a total of 338 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires whole-grain mustard, kosher salt, navel oranges, and onion. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 25 minutes. If you like this recipe, you might also like recipes such as Spinach Salad With Oranges And Warm Goat Cheese, Warm Spinach Salad With Bacon, Walnuts & Goat Cheese, and Warm Herb-crusted Goat Cheese Spinach Salad.
Preheat oven to 350 degrees F.
Cut peel and white pith from oranges with a sharp small knife. Working over a sieve set over a bowl, cut orange sections free from membranes, letting sections drop into sieve.
Cut goat cheese into fourths and gently form into a disk. Dip into pecans all over each disk to coat.
Bake on a small baking sheet in middle of oven until heated through, about 5 minutes.
Measure out 1 tablespoon orange juice from bowl and whisk together with mustard, vinegar, salt, and sugar in a large bowl.
Add oil and whisk until blended.
Add spinach, onion, and orange sections to dressing and toss well. Season with pepper. Divide among 4 salad plates and carefully transfer 1 goat-cheese disk to each salad.
Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner
Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. 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 Poppy Santa Lucia Highlands Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 16 dollars.
Poppy Santa Lucia Highlands ChardonnayYouthful notes of lemon and honeysuckle are layered over ripe melon, nutmeg, and clove. The perception of sweetness is derived from fruit ripeness, aging on regularly stirred yeast lees in the presence of aged French Oak.