Warm Spinach Salad with Bacon, Walnuts & Goat Cheese

Warm Spinach Salad with Bacon, Walnuts & Goat Cheese
Photo by Scott Phillips


  • 3 Tbs. sherry vinegar
  • Kosher salt
  • Scant ¼ cup shelled walnuts, toasted and coarsely chopped
  • 4-½ oz. thick-cut bacon (about 4 slices), cut into ½-inch pieces
  • 1-½ tsp. chopped fresh mint (optional)
  • 2 oz. goat cheese, crumbled
  • Freshly ground black pepper
  • + 2 more ingredients
    • 3 oz. baby spinach (about 8 cups loosely packed), washed
    • ¼ small red onion, very thinly sliced

In a small bowl, soak the onion slices in the sherry vinegar. In a heavy skillet over medium heat, cook the bacon until crisp, about 7 minutes. With tongs or a slotted spoon, transfer the bacon to a plate that’s lined with paper towels. Crumble when cool. Pour off all but 3 Tbs. fat from the pa...

View full recipe at Fine Cooking


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