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
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.