Spinach Salad with Goat Cheese Pita Croutons


  • 1 7-inch pita pocket
  • 2 ½ ounces soft milk goat cheese such as Montrachet
  • 6 tablespoons olive oil (preferably extra-virgin)
  • 1 tablespoon white-wine vinegar
  • 2 teaspoons Dijon-style mustard
  • 1 pint pint cherry tomatoes
  • ¾ pound spinach
  • + 1 more ingredients
    • 4 tablespoons walnuts

Preheat the oven to 350°F. 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...

View full recipe at Epicurious


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