New Recipes Baby Spinach and Goat Cheese Salad - ★Cooking Recipes★

Directions for: Baby Spinach and Goat Cheese Salad

Ingredients

Baby Spinach and Goat Cheese S

10 cup baby spinach

1 cup thinly sliced mushroom

sweet red pepper, thinly, sliced

4 radish, thinly, sliced

1 egg

1 cup fresh breadcrumbs

12 oz goat cheese, (3 inches/8 cm in diameter)

2 Tbsp olive oil

Dressing

cup olive oil

2 Tbsp sherry or red wine vinegar

1 tsp Dijon mustard

1 clove garlic, minced

tsp salt

tsp pepper

Directions

Baby Spinach and Goat Cheese S

1. In large bowl, combine spinach, mushrooms, red pepper and radishes.

2. In small bowl, beat egg. Spread bread crumbs in shallow dish. Using waxed dental floss or thread, slice cheese into 6 rounds, each about 1/4 inch (5 mm) thick; dip 1 round into egg, then into crumbs, turning to coat all over. Repeat with remaining rounds. (Make-ahead: Place rounds on baking sheet. Refrigerate for up to 4 hours.)

3. In nonstick skillet, heat oil over medium-high heat; cook cheese rounds for 3 to 5 minutes per side or until slightly melted inside and crisp and golden outside.

4. Drizzle dressing over salad and toss; divide among 6 plates. Top each with cheese round.

Dressing

1. In bowl, whisk together oil, sherry, mustard, garlic, salt and pepper; set aside. (Make-ahead: Cover and refrigerate for up to 2 days.)

See more: Vegetarian, Fry, North American, Vegetables, Salad, Valentine's Day, Cheese, Dinner