- Difficulty: Easy
- Servings: 4
- Nutritional Information Per Serving: Calories 226, Total Fat 21g, Saturated Fat 3g, Cholesterol 5mg, Sodium 297mg, Carbohydrates 8g, Dietary Fiber 3g, Protein 5g, Sugar 1g
- Total Time: 15 minutes
- Preparation: 10 minutes
- Cooking: 5 minutes
Dressing:
- 1 tablespoon red wine vinegar
- 1 tablespoon finely chopped shallot or red onion
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- Freshly ground black pepper to taste
- 3 tablespoons premium walnut oil (see Cook's Note)
Salad:
- 8 cups baby spinach leaves, stems removed, cleaned and dried
- 1/2 cup toasted walnuts, whole or chopped
- 1/3 cup crumbled goat cheese
Cook's Note: If your walnut oil has a very intense flavor, try mixing half walnut oil with extra-virgin olive oil.
- Whisk vinegar, shallot, mustard, salt, and pepper in a small bowl. Gradually drizzle in walnut oil, whisking until creamy and emulsifiedyour dressing is ready to shine!
- In a large bowl, toss most of the fresh baby spinach with the majority of the dressing. Add remaining spinach and gently toss until every leaf glistens with flavor.
- Serve immediately, crowning your vibrant salad with generous crumbles of creamy goat cheese and crunchy toasted walnuts. This quick, elegant dish bursts with nutty richness and tangy freshnessperfect for impressing guests or treating yourself to something special in just 15 minutes!
2003 Television Recipe Iseasy, G.P. All rights reserved.
