| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | May 1993 | 1 | Servings | |
INGREDIENTS
| A, 7-inch pita | ||
| pocket halved | ||
| crosswise and | ||
| separated to form 4 | ||
| semicircles | ||
| 2 1/2 | oz | Soft milk goat cheese such |
| as Montrachet about 1/3 | ||
| cup | ||
| 1/4 | c | Walnuts, minced |
| 1 | T | White-wine vinegar |
| 2 | t | Dijon-style mustard |
| 6 | T | Olive oil, preferably |
| extra-virgin | ||
| 3/4 | lb | Spinach, about 1 bunch |
| coarse stems | ||
| discarded and the | ||
| leaveswashed well | ||
| and spun dry | ||
| 1 | pt | Cherry tomatoes, quartered |
INSTRUCTIONS
Make the croutons: Preheat the oven to 350F. 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 for 15 to 25 minutes, or until they are golden. In a large salad bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the spinach, the tomatoes, and the croutons, and toss the salad well. Serves 4. Gourmet May 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1252
Calories From Fat: 915
Total Fat: 105.1g
Cholesterol: 0mg
Sodium: 1551.1mg
Potassium: 1942.4mg
Carbohydrates: 67.3g
Fiber: 19.3g
Sugar: 3.2g
Protein: 26.2g