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Farmers' Almanac

Spinach Goat Cheese Salad with Papaya Dressing

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Spinach Goat Cheese Salad with Papaya Dressing

Serves 4
For Salad:
1 16 oz bag of baby spinach leaves
4 oz goat cheese
1 tablespoon butter
3/4 cup bread crumbs
1 cup macadamia nuts, roughly chopped

For Dressing:
1 15 oz can papaya, or 1/2 cup fresh fruit, diced
1/2 cup rice wine vinegar
1/4 cup sugar
1 tablespoon Dijon mustard
1 tablespoon diced shallots
1/2 cup canola oil

To make dressing: combine 1/2 cup papaya, sugar, Dijon and shallots in food processor. Pulse to combine, then add vinegar and pulse again. Slowly incorporate the oil until all combined. Set aside.

To make salad: cut the goat cheese into 4 slices and then dredge in bread crumbs. Heat a non-stick fry pan to medium-high and add butter. Once melted, fry the goat cheese for about 1 minute per side, just to toast the bread crumbs. Let rest on paper towels.

Place a handful of spinach leaves on each plate and sprinkle with macadamia nuts. Drizzle with dressing, then top with toasted goat cheese.

1 comment

1 Sue { 08.17.11 at 10:51 am }

Hi! It looks like there are peas and possibly raspberries? in the salad. Is that correct? Also, to cut on the calories, do you need to fry the goat cheese or, can it be fried without bread crumbs using a spray oil? Do you have any suggestions for replacing the oil in the dressing?

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