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From our Popular Recipe results for Spinach Salad With Hot Bacon Dressing
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Spinach Salad with Hazelnuts Goat Cheese and Raisins
Spinach Salad With Hazelnuts Goat Cheese And Raisins
Ingredients
Makes 4 Servings
- about ¾ pound baby spinach leaves + 4 to 5 tablespoons olive oil
- 1 cup coarsely chopped hazelnuts (also known as filberts)
- 1 teaspoon minced garlic (about 1 good-sized clove)
- 1/8 teaspoon salt
- 3 tablespoons golden raisins
- 1/3 cup crumbled goat cheese (a 5-ounce package)
- 3 tablespoons balsamic vinegar or red wine vinegar
- freshly ground black pepper
Method
- Place the spinach leaves in a large bowl
- Break them into bite-sized pieces, if necessary, and remove the stems (or not, depending on your preference)
- Pour the olive oil into a medium-small skillet and place it over low heat
- Add the hazelnuts and cook, stirring intermittently, for 5 to 8 minutes, or until they begin to turn golden
- Add the garlic during the last minute or so, cooking it slightly but not frying it
- Browning the garlic causes it to taste unpleasantly bitter
- Drizzle this hot mixture directly over the spinach, scraping in as much of the oil as you can
- You can also toss some of the spinach back into the hot pan, stirring it around to swab up any extra oil left behind
- Use tongs to toss the spinach until it is completely coated with the oil, and the nuts and garlic are well distributed
- Sprinkle with the salt as you toss
- Add the raisins and goat cheese, and mix well
- At the very end, sprinkle in the vinegar and toss until it is thoroughly distributed
- Serve immediately, passing a pepper mill
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