Serves 8
45 min
Smoked Almond and Goat Cheese Salad
Recipe GLPRfcc9775f118a22
A sophisticated salad featuring tender baby spinach and spring greens tossed with a warm honey-shallot vinaigrette infused with Dijon mustard and fresh rosemary. Topped with crumbled goat cheese and crushed smoked almonds for a perfect balance of creamy, nutty, and herbaceous flavors. Perfect as an appetizer or elegant side dish.
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Ingredients
¾ cup crushed smoked almonds
1 tsp. Dijon mustard
3 Tbs. fresh parsley, chopped
2 tsp. fresh rosemary, minced
4 oz. crumbled goat cheese
1 Tbs. honey
4 Tbs. olive oil
2 Tbs. red wine vinegar
Salt and freshly ground black pepper to taste
1 large shallot, minced
1 lb. fresh baby spinach and/or spring mix
Directions
Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the minced shallot and sauté for 3-4 minutes until softened and lightly golden.
Stir in the honey and season with a pinch of salt and pepper. Cook for another 30 seconds, then remove from heat and transfer to a small bowl.
Add the red wine vinegar and Dijon mustard to the warm shallot mixture, whisking together until combined.
Slowly drizzle in the remaining 3 tablespoons of olive oil while whisking constantly until the dressing is fully emulsified and smooth.
In a large bowl, combine the baby spinach and spring mix with the fresh chopped parsley.
Pour the warm dressing over the greens and toss gently until evenly coated. Taste and adjust seasoning with additional salt and pepper as needed.
Distribute the dressed salad evenly among 8 serving plates. Top each portion with crushed smoked almonds and crumbled goat cheese. Serve immediately.
