Wilted Spinach With Cherries And Goat Cheese Recipes

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EMERIL'S SPINACH, DRIED CHERRY AND GOAT CHEESE SALAD WITH WARM



Emeril's Spinach, Dried Cherry and Goat Cheese Salad With Warm image

This came from Emeril. He aired this recipe in 2004. I am excited to serve it at Thanksgiving 2007. It is quick, flavorful, and beautiful.

Provided by tornadoes three

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces bacon, diced
1/2 cup finely chopped red onion
1 teaspoon minced garlic
1/4 teaspoon fresh ground black pepper
1 pinch salt
1 1/2 tablespoons creole mustard
1/4 cup red wine vinegar
2 tablespoons sugar
1/2 cup dried cherries
1/4 cup vegetable oil
8 cups fresh spinach, tough stems removed, washed and spun dry (about 12 ounces)
1 large orange, segmented
4 ounces goat cheese, crumbled

Steps:

  • n a large skillet, cook the bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels and pour off all but 1/4 cup of grease from the pan.
  • To the fat in the pan, add the onions and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic, pepper, and salt and cook, stirring, for 30 seconds. Add the mustard and vinegar and cook, stirring to de-glaze the pan. Add the sugar and stir to dissolve. Add the cherries and cook, stirring, until slightly plumped and warmed through, about 1 minute. Remove from the heat and whisk in the oil. Return the bacon to the pan and adjust the seasoning, to taste.
  • In a large bowl, toss the spinach with the warm dressing. Divide the salad among 4 salad plates, arrange the orange segments around the edges, crumble the goat cheese over the top and serve.

Nutrition Facts : Calories 559.3, Fat 48.2, SaturatedFat 16.2, Cholesterol 61, Sodium 770.8, Carbohydrate 17.5, Fiber 3, Sugar 12.5, Protein 15.4

SIDE ESSENTIALS: SAUTéED SPINACH & GOAT CHEESE



Side Essentials: Sautéed Spinach & Goat Cheese image

This is a simple, yet very flavorful side dish. It uses frozen, chopped spinach with goat cheese and a few other components to make it a versatile recipe, and a wonderful addition to your dinner table. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories     Vegetables

Time 25m

Number Of Ingredients 11

PLAN/PURCHASE
2 Tbsp sweet butter, unsalted
1 Tbsp shallots, chopped
1 clove garlic, minced
12 oz chopped spinach, frozen variety, defrosted
4 oz goat cheese, creamed variety
1 large lemon, just the juice
salt, kosher variety, to taste
black pepper, freshly ground, to taste
ADDITIONAL ITEMS
toasted pine nuts

Steps:

  • 1. PREP/PREPARE
  • 2. Gather your Ingredients (mise en place).
  • 3. Add the butter to a skillet over medium heat.
  • 4. When the butter melts, add the shallots and garlic, and cook in for 1 minute.
  • 5. Add the defrosted spinach to the skillet, sprinkle on a bit of salt and pepper, to taste, and allow to cook for 3 - 5 minutes.
  • 6. Evenly dollop on the goat cheese, and then cover and reduce the heat to medium low, for about 3 minutes.
  • 7. Chef's Tip: One of the tricks is to not stir the goat cheese into the spinach; leave it in nice soft dollops. When you stir it into the spinach, it really diminishes the distinct flavor notes of the cheese and spinach.
  • 8. Chef's Tip: Goat cheese comes in creamy or crumbled; in addition, some have spices infused into them. For this recipe, I choose creamy/plain goat cheese; however, you may wish to experiment with other types... Just for the fun of it.
  • 9. Remove the cover, and drizzle on the lemon juice.
  • 10. Chef's Note: And if you are feeling particularly randy, sprinkle on some freshly toasted pine nuts.
  • 11. PLATE/PRESENT
  • 12. Serve as a side with beef, pork, chicken or fish. Enjoy.
  • 13. Keep the faith, and keep cooking.

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