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SALADS AND SALAD
DRESSINGS:
Spinach Salad with Warmed
Shallot
Vinaigrette
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Spinach
Salad with Warmed Shallot Vinaigrette |
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Fabulous, fresh
flavors...
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2
tsp |
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fresh minced herbs- oregano, basil,,
rosemary, thyme |
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6
oz |
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goat
cheese log |
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2
bunches |
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spinach, cleaned and dried (or bags) |
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12
slices |
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baguette
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Vinaigrette: |
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6
medium |
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shallots, unpeeled |
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2
Tbs |
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olive oil |
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¼
cup |
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balsamic vinegar |
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2
medium |
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cloves garlic, minced |
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2
tsp |
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dijon mustard |
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½
tsp |
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fresh ground pepper |
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½
cup |
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extra virgin olive oil |
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1 |
Preheat oven
to 250 degrees F. |
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2 |
To prepare
vinaigrette: rub shallots with 2 T. olive oil
and place in heavy baking pan. Bake in preheated
oven for 40 minutes until shallots are very
soft. Squeeze shallots from their skin, dice and
place in small saucepan. Add vinegar, garlic,
mustard and pepper. Slowly whisk in oil. Heat to
boiling, reduce heat and simmer 2 minutes. Set
aside and keep warm. |
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3 |
Place herbs
on a plate and roll goat cheese in them to coat.
Slice into slices. |
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4 |
Stem spinach
and tear into bite-sized pieces. Place in large
bowl and toss with warm vinaigrette. Arrange on
plates and garnish with goat cheese and
baguette. |
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Servings: 6 |
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RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again.
"A wonderful
recipe for spinach salad. Loved the baguette toasts."
-Menlo Park, CA
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