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- 1 pound of spinach
- 1 red onion
- herbed goat cheese
- red wine vinegar
- olive oil
- Slice red onion into quarter inch slices. Heat a drizzle of olive oil in a medium size saute pan on medium-high heat. Add the onions and saute until they start to caramelize, about 5 minutes. Season with salt and pepper. Finish the onions with a splash of red wine vinegar.
- In a salad bowl mix together olive oil, vinegar, salt and pepper. Add the spinach and hot onions. You can place the saute pan on top of the spinach so that more wilting occurs. Toss all together and adjust seasoning to taste.
- For the goat cheese, form them into small cakes and roll them in bread crumbs. Saute in olive oil over a medium high heat for a few minutes until golden-brown. For a quicker option, you could also just crumble the uncooked goat cheese over the top of the salad. And if you don't like goat cheese, shaved parmesan would also work well.