Spinach Salad with Goat Cheese Pita Croutons


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

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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