Baby spinach salad with goat cheese and dried cherries
Indulge in a delightful mix of fresh baby spinach, creamy goat cheese, and tangy dried cherries in this vibrant and flavorful salad.
Ingredients:
- 1 (8-ounce) goat cheese log
- 3/4 cup extra-virgin olive oil, divided, plus more for greasing
- 3 thyme sprigs
- 1/2 cup plain dry breadcrumbs
- 1/2 teaspoon dried thyme
- 1/4 cup red wine vinegar
- Kosher salt
- Freshly ground black pepper, to taste
- 8 cups loosely packed lettuce leaves
- Garlic Croutons
Instructions:
- Cut goat cheese into 4 or 8 equal parts and shape them into 1/2-inch-thick circles. Arrange the goat cheese circles in a flat glass container; pour 1/4 cup of olive oil over them, ensuring they are fully coated. Add thyme sprigs on top. Cover the dish and refrigerate for 8 hours or overnight.
- Preheat the oven to 400°F. Mix breadcrumbs and dried thyme in a small bowl. Take out the cheese circles from the oil, and cover them entirely with the breadcrumb mixture. Place them on a lightly greased baking sheet. Bake in the preheated oven until they turn golden brown and bubbly, which usually takes about 10 to 12 minutes.
- In the meantime, combine vinegar with salt and pepper in a small bowl; slowly whisk in the remaining 1/2 cup of oil.
- Mix lettuce with the vinaigrette dressing to lightly cover the leaves. Pile the dressed lettuce on each of the 4 plates. Place a warm goat cheese circle on top of each mound. Serve immediately with croutons.
Summary:
- Calories: 885 kcal
- Fat: 71 g
- Protein: 37 g
- Carbs: 33 g
- Potassium: 2030 mg
- Magnesium: 339 mg