Spinach Salad With Goat Cheese Pita Croutons Recipes

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SPINACH SALAD WITH PERSIMMONS, GOAT CHEESE AND WALNUTS



Spinach Salad With Persimmons, Goat Cheese and Walnuts image

I was never crazy about persimmons until I made this salad with the crunchy Fuyu variety. I love the contrast of sweet persimmons with earthy spinach.

Provided by Martha Rose Shulman

Categories     quick, weekday, salads and dressings

Time 5m

Yield Serves four to six

Number Of Ingredients 8

2 Fuyu persimmons
1/4 cup broken walnuts (1 1/2 ounces)
2 ounces goat cheese, crumbled about 1/2 cup
1 bag baby spinach
1 tablespoon plus 1 teaspoon fresh lime juice
Salt to taste
3 tablespoons plus 1 teaspoon walnut oil
Fleur de sel (optional)

Steps:

  • Peel the persimmons, and cut in wedges; if there are any seeds at the core, cut away the cores. Combine with the walnuts, goat cheese and spinach in a salad bowl.
  • Whisk together the lime juice, salt and walnut oil. Toss with the spinach mixture, and serve, sprinkling a tiny amount of fleur de sel over each serving if desired.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 193 milligrams, Sugar 0 grams

SPINACH SALAD WITH GOAT CHEESE PITA CROUTONS



Spinach Salad with Goat Cheese Pita Croutons image

Categories     Salad     Cheese     Leafy Green     Quick & Easy     Spring     Summer     Gourmet

Yield Serves 4

Number Of Ingredients 9

For the croutons
a 7-inch pita pocket, halved crosswise and separated to form 4 semicircles
2 1/2 ounces (about 1/3 cup) soft milk goat cheese such as Montrachet
1/4 cup walnuts, minced
1 tablespoon white-wine vinegar
2 teaspoons Dijon-style mustard
6 tablespoons olive oil (preferably extra-virgin)
3/4 pound spinach (about 1 bunch), coarse stems discarded and the leaves washed well and spun dry
1 pint cherry tomatoes, quartered

Steps:

  • Make the croutons:
  • Preheat the oven to 350°F. 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.

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