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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Spinach and Goat Cheese Salad with Warm Balsamic Vinaigrette

From Stop and Smell the Rosemary

Ingredients: 

⅓ cup balsamic vinegar
1 Tablespoon Dijon mustard
1 Tablespoon honey
½ teaspoon poppy seeds
⅔ cup extra virgin olive oil
2 pounds fresh spinach, torn and coarse stems discarded
2 red bell peppers, roasted, seeded, and cut into strips
4 ounces crumbled goat cheese
1 red onion, halved and thinly slices

Recipe directions: 

Combine vinegar, mustard, honey, and poppy seeds in a small saucepan. Whisk in oil. Bring to a boil over medium-low heat. Remove from heat.

Arrange spinach on individual plates and drizzle with vinaigrette. Top with red pepper strips, goat cheese, and red onion. Serves 6-10.

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