Baby Spinach and Goat Cheese Salad
Servings: 6
Ingredients:
-
10 cups (2.5 L) baby spinach
1 cup (250 mL) thinly sliced mushrooms
Half sweet red pepper, thinly sliced
4 radishes, thinly sliced
1 egg
1-1/4 cups (300 mL) fresh bread crumbs
12 oz (375 g) goat cheese (3-inches/8 cm in diameter)
2 tbsp (30 mL) olive oil
Dressing:
1/4 cup (50 mL) olive oil
2 tbsp (30 mL) sherry or red wine vinegar
1 tsp (15 mL) Dijon mustard
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
Preparation:
Dressing: In bowl, whisk together oil, sherry, mustard, garlic, salt and pepper; set aside. (Make-ahead: Cover and refrigerate for up to 2 days.)
Salad: In large bowl, combine spinach, mushrooms, red pepper and radishes.
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.)
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.
Drizzle dressing over salad and toss; divide among 6 plates. Top each with cheese round.
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