Cookbook

Spinach Salad with potatoes & goat cheese

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Ingredients

  • 2 Tbsp vinaigre
  • 1 tsp dijon
  • poivre
  • 6 Tbsp huile d'olive
  • 1/3 cup oignon, hache
  • 1/2 lb p-d-t, petites
  • 1 1/2 Tbsp huile d'olive
  • poivre
  • 4-5 cups epinards
  • 2 oz fromage de chevre

Instructions

Dressing: whisk together vinegar, mustard, 1/4 tsp pepper. Whisk in the olive oil and add the onion.

Quarter the p-d-t, drizzle with olive oil, springle generously with pepper, then toss gently. Roast (375 F) until golden and tender, about 30'. Remove and cool 3-4'. Transfer p-d-t to a salad bowl and toss with half the dressing. Add spinach and toss again, adding just enough additional dressing to coat the leaves lightly. Sprinkle with goat cheese.

Oregonian.

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Notes