Spinach Salad With Goat Cheese And Walnuts Food

SPINACH SALAD AND FRIED CHèVRE

Steps:

• Heat a skillet over medium- medium high heat and add chopped bacon. Cook, stirring occasionally until bacon is browned and crisped. Transfer the bacon to a plate lined with paper towels and set aside. Reserve 2 tablespoons of rendered bacon fat for the dressing.
• Add the spinach, onion, mushrooms, tomatoes and cucumber in a salad bowl or arrange on a platter.
• Peel the eggs and slice them into quarters - set aside.

SPINACH SALAD WITH GOAT CHEESE AND BEETS

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces., In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended. , Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.

CRANBERRY, GOAT CHEESE, AND PECAN SALAD

Steps:

• In the bottom of a large mixing bowl, whisk all the ingredients for the dressing together until well emulsified.
• Add the baby greens (4 cups) and toss together well with tongs to coat in the dressing.
• Add the sliced red onion (1/4 cup), the dried cranberries (1/4 cup), and the candied nuts (1/4 cup) to the bowl on top of the greens. Use the tines of a fork to crumble the soft goat cheese (2 oz.) directly into the bowl.
• Toss everything gently together. Divide into two serving bowls or plates and serve.

APPLE SPINACH SALAD

Steps:

• Combine all of the vinaigrette ingredients together in a bowl and whisk vigorously (or shake them together in a mason jar) to combine.
• Add spinach, apples, red onion, walnuts, dried cranberries, and half of the goat cheese to a large bowl. Drizzle with the vinaigrette, and toss to combine.
• Serve immediately, garnished with the remaining goat cheese, and enjoy!

APPLE WALNUT SPINACH SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Add the spinach, apple slices, onion slices, and walnuts to a large bowl.
• Whisk the dressing ingredients together in a small bowl.
• Pour the dressing over the salad, toss well, and top with the goat cheese and blue cheese.

SPINACH SALAD WITH PERSIMMONS, GOAT CHEESE AND WALNUTS

Steps:

• Peel the persimmons, and cut in wedges; if there are any seeds at the core, cut away the cores. Combine with the walnuts, goat cheese and spinach in a salad bowl.
• Whisk together the lime juice, salt and walnut oil. Toss with the spinach mixture, and serve, sprinkling a tiny amount of fleur de sel over each serving if desired.

SPINACH SALAD WITH PEARS, WALNUTS AND GOAT CHEESE

Steps:

• Chop 1 pear and slice remaining two.
• Put chopped pear, oil, vinegar, mustard and honey into a blender and purée.
• Transfer to a small bowl and stir in 2 tablespoons water, more if needed, to thin for a pourable dressing.
• Put spinach, onion, walnuts, goat cheese, sliced pears and dressing into a large bowl and toss gently to coat. Serve immediately.
• Three Twists on the OriginalApple Cheddar Spinach SaladReplace pears with apples, walnuts with pine nuts and goat cheese with small cubes of sharp cheddar. Quinoa Spinach Pear SaladAdd 1 cup cooked and cooled quinoa to spinach salad mixture.Fig Spinach SaladReplace pears with 3/4 cup dried figs (1/4 cup chopped for dressing, remainder sliced thinly in salad).

GOAT CHEESE AND SPINACH SALAD WITH WARM VINAIGRETTE

Steps:

• Several hours before serving, remove the Bucheron from the refrigerator (it should be very cold); pull off the skin that encircles the cheese.
• With a sharp knife, cut the Bucheron into 6 thin slices and place on a large plate.
• Cover with plastic wrap and let stand at room temperature until ready to assemble the salad. (If the edges crumble a bit, don't worry--put the crumbled cheese aside with the slices.).
• Wash the spinach in a sink filled with cold water, pulling the stems off the leaves.
• Drain in a colander and dry thoroughly with paper towels.
• Tear the leaves into pieces and set aside in a salad bowl.
• Combine the shallot, mustard, basil, sugar, salt, pepper to taste, vinegar, and oil in a small bowl and reserve.
• When ready to serve, toss the spinach with 3 tablespoons of the vinaigrette--enough to barely coat the leaves.
• Arrange the spinach on 6 salad plates and arrange a slice of cheese on top of each bed of spinach.
• In a small saucepan, warm the remaining vinaigrette over moderate heat.
• As it comes just to a simmer, drizzle it in equal portions over the cheese and spinach.
• Serve immediately.

STRAWBERRY, GOAT CHEESE, AND WALNUT SALAD

Steps:

• Note: To toast walnuts, simply cook in a pan, no oil, for about 1-2 minutes on medium-low heat, moving occasionally.
• Lay the spinach out on a plate or in a bowl. Evenly distribute the strawberries, walnuts, and goat cheese on the salad.
• To create the dressing, combine the vinegar, oil, strawberries, honey, and water in a food processor or blender. Puree until smooth and well-combined. Drizzle over salad.

SPINACH SALAD WITH HOMEMADE BALSAMIC VINAIGRETTE RECIPE

Steps:

• Place spinach, goat cheese, craisins, and nuts in a salad bowl.
• Whisk dressing ingredients together and drizzle over greens.
• Season to taste with fresh ground black pepper.

SPINACH SALAD WITH GOAT CHEESE AND WALNUTS

Steps:

• 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 cheese and walnuts.

SPINACH SALAD WITH MANDARIN ORANGES

Steps:

• Whisk together the vinegar, honey, and mustard. Slowly whisk in the oil until blended. Season with salt and pepper to taste.
• On a large platter arrange the spinach with all the toppings on top. Drizzle the dressing over the salad. Lightly season the salad with salt and pepper to taste. Serve immediately.