70. Mandel&getostsallad
Serves 8.
FOR THE SALAD
1 lb. frech baby spinach and/or spring mix
3 tbs. fresh parsley
3/4 cup crushed smoked almonds (about 10 pulses in a processor)
4 oz. crumbled goat cheese
FOR THE DRESSING
1 shallot, minced
1 tbs. honey
2 tbs. red wine vinegar
1 tsp. dijon mustard
4 tbs. olive oil
2 tsp. fresh rosemary
salt and pepper · Saute shallot with 1 tbs. olive oil. Add 1 tbs. honey. Season with salt and pepper.
· Transfer to a small bowl and whisk together the vinegar, mustard, and rosemary. Add olive oil and whisk again.
· Combine the spinach/spring mix and parsley. Add the dressing and toss to coat.
· Plate the spinach mixture on plates. Top with crushed almonds and goat cheese.
1 lb. frech baby spinach and/or spring mix
3 tbs. fresh parsley
3/4 cup crushed smoked almonds (about 10 pulses in a processor)
4 oz. crumbled goat cheese
FOR THE DRESSING
1 shallot, minced
1 tbs. honey
2 tbs. red wine vinegar
1 tsp. dijon mustard
4 tbs. olive oil
2 tsp. fresh rosemary
salt and pepper · Saute shallot with 1 tbs. olive oil. Add 1 tbs. honey. Season with salt and pepper.
· Transfer to a small bowl and whisk together the vinegar, mustard, and rosemary. Add olive oil and whisk again.
· Combine the spinach/spring mix and parsley. Add the dressing and toss to coat.
· Plate the spinach mixture on plates. Top with crushed almonds and goat cheese.
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