Spinach Salad with Goat Cheese and Walnuts


Baby spinach, toasted walnuts and crumbled goat cheese tossed with a basic vinaigrette. Sounds simple and it is but is packed with flavor.

1 tablespoon red wine vinegar
1 tablespoon minced shallot or red onion
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons quality walnut oil

8 cups baby spinach leaves, stems trimmed, washed, and dried
1/2 cup whole or chopped toasted walnuts
1/3 cup crumbled goat cheese

In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.

Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.

Serve immediately topped with goat cheese and walnuts.

Food Network advises if your walnut oil is very strong, use half walnut oil and extra-virgin olive oil.