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The Recipe File

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Appetizers, Salads and Breads:
Spinach and Goat Cheese Salad with Warm Balsamic Vinaigrette

from Stop and Smell the Rosemary...
Recipes and Traditions to Remember


INGREDIENTS FOR WARM BALSAMIC VINAIGRETTE:

1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon poppy seeds
2/3 cup extra virgin olive oil
INGREDIENTS FOR SALAD:
2 pounds fresh spinach, torn and coarse stems discarded
2 red bell peppers, roasted, seeded, and cut into strips
4 ounces goat cheese, crumbled (1 cup)
1 red onion, halved and thinly sliced
TO PREPARE:

Warm Balsamic Vinaigrette:  Combine vinegar, mustard, honey, and poppy seeds in a small saucepan.  Whisk in oil.  Bring to a boil over medium-low heat.  Remove from heat.
     Arrange spinach on individual plates and drizzle with vinaigrette.  Top with red pepper strips, goat cheese, and red onion.

SERVES 4 - 6


Copyright 1996 The Junior League of Houston, Inc.  All rights reserved.

Visit The Junior League of Houston web site to purchase copies of Stop and Smell the Rosemary and other fine cookbooks, or call (713)627-COOK.

The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Stop and Smell the Rosemary, are returned to the community.
 

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