Spinach Salad with Goat Cheese Pita Croutons


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

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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