Pear And Spinach Salad With Goat Cheese Vinaigrette Recipes

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PEAR-AND-SPINACH SALAD WITH GOAT CHEESE VINAIGRETTE

Make and share this Pear-And-Spinach Salad With Goat Cheese Vinaigrette recipe from Food.com.

Provided by Oolala

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9



Pear-And-Spinach Salad With Goat Cheese Vinaigrette image

Steps:

  • Place spinach in a salad bowl.
  • Toss pear slices with lemon juice and add to bowl.
  • Place remaining ingredients in a food processor or blender and process until smooth.
  • Toss vinaigrette with salad.

Nutrition Facts : Calories 134.7, Fat 5.8, SaturatedFat 3.4, Cholesterol 13.1, Sodium 163.2, Carbohydrate 15.9, Fiber 4, Sugar 8.9, Protein 7.7

3/4 lb spinach leaves, washed and dried
1 pear, thinly sliced lengthwise
1 lemon, juice of
2 ounces goat cheese, about 3/4 cup crumbled
1/2 cup plain low-fat yogurt
1 tablespoon tarragon vinegar
1 tablespoon scallion, chopped
1 pinch red pepper flakes
2 teaspoons poppy seeds

GOAT CHEESE AND SPINACH SALAD WITH WARM VINAIGRETTE

Here's a very simple spinach salad with a dressing that's got just a bit of a zing to it. We love goat cheese and find that it goes well with spinach.

Provided by lazyme

Categories     Salad Dressings

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10



Goat Cheese and Spinach Salad With Warm Vinaigrette image

Steps:

  • Several hours before serving, remove the Bucheron from the refrigerator (it should be very cold); pull off the skin that encircles the cheese.
  • With a sharp knife, cut the Bucheron into 6 thin slices and place on a large plate.
  • Cover with plastic wrap and let stand at room temperature until ready to assemble the salad. (If the edges crumble a bit, don't worry--put the crumbled cheese aside with the slices.).
  • Wash the spinach in a sink filled with cold water, pulling the stems off the leaves.
  • Drain in a colander and dry thoroughly with paper towels.
  • Tear the leaves into pieces and set aside in a salad bowl.
  • Combine the shallot, mustard, basil, sugar, salt, pepper to taste, vinegar, and oil in a small bowl and reserve.
  • When ready to serve, toss the spinach with 3 tablespoons of the vinaigrette--enough to barely coat the leaves.
  • Arrange the spinach on 6 salad plates and arrange a slice of cheese on top of each bed of spinach.
  • In a small saucepan, warm the remaining vinaigrette over moderate heat.
  • As it comes just to a simmer, drizzle it in equal portions over the cheese and spinach.
  • Serve immediately.

Nutrition Facts : Calories 189.1, Fat 18.5, SaturatedFat 2.6, Sodium 196.8, Carbohydrate 5, Fiber 2.5, Sugar 0.7, Protein 3.4

1/4 lb boucheron cheese (French) or 1/4 lb goat cheese (French)
1 1/2 lbs spinach
1 shallot, minced
1 teaspoon Dijon mustard
1/4 teaspoon dried basil
1/4 teaspoon sugar
1/4 teaspoon salt
fresh ground pepper
3 tablespoons red wine vinegar
1/2 cup olive oil

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