Spinach Salad Recipe
orange-sherry vinaigrette, port-soaked dried cherries, Spanish Marcona almonds, with warm toasted almond-crusted goat cheese
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Dried Cherries
In a small bowl, combine the dried cherries and sherry wine. Let them soak for at least 30 minutes.
- 2
Toast the Almonds
In a skillet over medium heat, toast the Spanish Marcona almonds until golden and fragrant. Set aside.
- 3
Prepare the Goat Cheese
Preheat the oven to 375°F (190°C). In a shallow bowl, mix the panko breadcrumbs with olive oil, salt, and black pepper. Form the goat cheese into small rounds and coat them in the breadcrumb mixture. Place on a baking sheet and bake for 10-12 minutes until golden and warm.
- 4
Make the Vinaigrette
In a small bowl, whisk together the orange juice, honey, and a pinch of salt and pepper. Gradually whisk in 2 tablespoons of olive oil until emulsified.
- 5
Assemble the Salad
In a large bowl, combine the fresh spinach, soaked cherries (drained), and toasted Marcona almonds. Drizzle with the orange-sherry vinaigrette and toss gently.
- 6
Serve
Divide the salad onto plates and top each with warm goat cheese rounds. Serve immediately.