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Categories:Viewed: 66 - Published at: 4 years ago
Ingredients
- a 7-inch pita pocket, halved crosswise and separated to form 4 semicircles
- 2 1/2 ounces (about 1/3 cup) soft milk goat cheese such as Montrachet
- 1/4 cup walnuts, minced
- 1 tablespoon white-wine vinegar
- 2 teaspoons Dijon-style mustard
- 6 tablespoons olive oil (preferably extra-virgin)
- 3/4 pound spinach (about 1 bunch), coarse stems discarded and the leaves washed well and spun dry
- 1 pint cherry tomatoes, quartered
Method
- Preheat the oven to 350F.
- Spread the rough sides of the pita evenly with the goat cheese, season them with salt and pepper, and sprinkle the walnuts evenly over the cheese, pressing them in gently.
- Cut the pita into 1-inch pieces and bake the croutons, on a baking sheet in the middle of the oven for 15 to 25 minutes, or until they are golden.
- In a large salad bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
- Add the spinach, the tomatoes, and the croutons, and toss the salad well.
