Spinach salad with baked goat cheese
This is a wonderful way to add elegance and flavour to spinach. The warm goat cheese melts in your mouth and nicely accents the balsamic vinegar.
Ingredients
Serves: 4
- 250g spinach, rinsed and dried
- 1 tablespoon butter
- 1 clove garlic, crushed
- 4 tbsp dried breadcrumbs
- 175g goat cheese, sliced
- 8 tablespoons balsamic vinegar
- 8 tablespoons olive oil
Method
Prep:15min ›
Cook:5min ›
Ready in:20min
- Arrange the spinach on four plates.
- In a frying pan, melt butter over medium heat, and add crushed garlic. Cook and stir until slightly golden. Stir in breadcrumbs. Drop the goat cheese slices into the breadcrumbs a few at a time, and turn to coat in the breadcrumb mixture.
- Place a slice or two of goat cheese on each serving of spinach, and drizzle the salads with olive oil and balsamic vinegar.
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Reviews & ratings
Average global rating:
(76)
Reviews in English (57)
wow, baked goat's cheese without baking, I love it!! The salad can always be revamped, but the spinach or mesclun mix seems to pair really well with the goats cheese. I sprinkle almonds and sometimes add some strawberries, anything goes, but the goats cheese is what makes this such a hit. - 20 Jan 2006 (Review from Allrecipes US | Canada)
This is a good recipe that impresses guests without much effort. I loved the texture and delicate flavor of the warm goat cheese encrusted with the garlic and breadcrumb mixture, but thought the spinach needed a little something extra. Next time I will try adding a good amount of freshly shredded carrot and/or diced red or yellow pepper to add color and variety. I would definately make this again; it's very quick and easy. - 08 Sep 2005 (Review from Allrecipes US | Canada)
I LOVE Goat Cheese Salads, and this one just didn't do it for me. I'll try it again sometime with a different Goat Cheese (I'm sure that the one you pick makes or breaks this salad). I also had trouble coating the cheese with bread crumbs the way I wanted to, but that was probably just user error. - 23 Jan 2006 (Review from Allrecipes US | Canada)
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