Spinach salad with goat cheese pita croutons
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| A; (7-inch) pita | ||
| ; pocket, halved | ||
| ; crosswise and | ||
| ; separated to form 4 | ||
| ; semicircles | ||
| 2½ | ounce | Soft milk goat cheese such as Montrachet; (about 1/3 cup) |
| ¼ | cup | Walnuts; minced |
| 1 | tablespoon | White-wine vinegar |
| 2 | teaspoons | Dijon-style mustard |
| 6 | tablespoons | Olive oil; (preferably |
| ; extra-virgin) | ||
| ¾ | pounds | Spinach; (about 1 bunch), |
| ; coarse stems | ||
| ; discarded and the | ||
| ; leaveswashed well | ||
| ; and spun dry | ||
| 1 | pint | Cherry tomatoes; quartered |
Directions
FOR THE CROUTONS
Make the croutons:
Preheat the oven to 350F. Spread the rough sides of the pita evenly with the goat cheese, season them with salt and pepper, and sprinkle the walnuts evenly over the cheese, pressing them in gently. Cut the pita into 1-inch pieces and bake the croutons, on a baking sheet in the middle of the oven for 15 to 25 minutes, or until they are golden.
In a large salad bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the spinach, the tomatoes, and the croutons, and toss the salad well.
Serves 4.
Gourmet May 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.