• Baby Spinach Salad With Goat Cheese

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    • 2 x garlic cloves peeled, and pressed or possibly coarsely minced
    • 1/3 c. extra-virgin extra virgin olive oil
    • 2 Tbsp. balsamic vinegar
    • 1 Tbsp. red wine vinegar
    • 5 1/2 tsp Dijon mustard
    • 5 1/2 tsp dark brown sugar - (firmly packed)
    • 1/2 tsp freshly-grnd black pepper
    • 1/4 tsp vanilla
    • 1/2 tsp salt - (about)
    • 6 quart baby spinach leaves - (1 1/4 lbs) rinsed, crisped
    • 1 c. crumbled chevre (goat) cheese - (4 ounce)


    1. In a food processor or possibly blender, whirl garlic, extra virgin olive oil, balsamic vinegar, red wine vinegar, mustard, brown sugar, pepper, and vanilla till smooth. Add in 1/2 tsp. salt, and whirl just till blended. Pour into a wide bowl.
    2. Add in spinach to bowl and sprinkle with cheese; mix gently to coat with dressing. Season to taste with more salt.
    3. This recipe yields 10 to 12 servings.
    4. Comments: The fragrant dressing for this salad comes from Justin Petersen of Portland. Make it (step 1) up to 1 day ahead; cover and chill. Also rinse spinach, wrap in towels, enclose in a plastic bag, and chill.

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