| 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 |
tb |
White-wine vinegar |
| 2 |
ts |
Dijon-style mustard |
| 6 |
tb |
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
FOR THE CROUTONS
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
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