Wilted Spinach Salad With Chevre-Walnut Cups

"This is an interesting and deliciously tangy salad from Secrets from a Caterer's Kitchen by Nicole Aloni."
 
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Ready In:
40mins
Ingredients:
16
Serves:
8
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ingredients

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directions

  • Sherry Vinaigrette:

  • In a small microwave safe bowl, whisk together the vinegar and mustard. Add the shallot. While whisking slowly, pour in the olive oil and whisk until mixture thickens slightly. Set aside.
  • Walnut Cups:

  • Preheat oven to 350 and grease a mini muffin tin. Combine the walnuts and salt in a food processor and pulse to finely grind walnuts. Add the flour and egg white and process till well mixed. Place about 1 T of mixture into each greased mini muffin cup and press on bottom and sides to form cups. Bake for 12 to 15 minutes till golden. Remove and let cool completely on wire rack.
  • Salad:

  • Rinse spinach well, remove stems and pat dry. Rinse and dry the watercress and mint.
  • Preheat the oven to 375. Put 1-2 T of chevre in each walnut cup. Drizzle with a little of the vinaigrette and top with a walnut half, if desired. Place on a baking sheet.
  • in a large salad bowl, toss the spinach, watercress, mint, garlic and oregano to combine.
  • Bake the filled walnut cups for about 4 minutes, till bubbling.
  • Put the vinaigrette in a loosely covered container in the microwave and heat on high for 1 1/2 minutes, till bubbline hot. Uncover carefully and whisk to blend.
  • Put one-eighth of the greens on each salad plate. Top with one of the warm walnut cups and immediately drizzle the hot dressing over each plate. Season with pepper if desired and serve immediately.
  • For an entree version of this salad, you could add some cooked chicken.

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RECIPE SUBMITTED BY

<p>Welcome to my page! It's a good place to start looking if you need to find me since I come here nearly every day for inspiration as I pursue the noble occupation of feeding family and friends. <br /><br /><img src=http://www.recipezaar.com/members/home/353579/half%20marx-brothers-a-night-at-the-opera.jpg alt= /> <br /><br /><img src=http://www.recipezaar.com/members/home/353579/2640.jpg alt= /> <br /><br /><img src=http://www.recipezaar.com/members/home/353579/kaiserklan.jpg alt= /> <br /><br />My family moved across the country to southern California&nbsp;7 years ago. The first time I ever set foot on California soil (or anywhere in the West, for that matter) was the day I moved here. I experienced a form of culture/environment shock for about a year&nbsp;- even the air is different out here! For the first year, I would look at the roads and driveways that wind steeply up and down the foothills and think, Man, how does anyone drive on those in the winter? 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I constantly marvel that God gave us so many things to eat and so many ways to prepare them! We could have been like cattle or something, eating pretty much the same thing, in the same way, every day for all of our lives. What a privilege to be in charge of feeding our families (and ourselves, of course), and also being able to express our creativity and knowledge of nutritional needs at the same time. (Dessert is a nutritional need, right?) I stumbled on this site when I was searching for recipes that might use up some ingredients I had in the house ? 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