Ingredients
- 12 cup sherry wine vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons finely minced shallots
- 34 cup extra virgin olive oil
- 1 12 cups walnuts
- toasted if desired
- 1 pinch salt
- 3 tablespoons flour
- 1 egg white
- 1 lb fresh spinach
- 2 cups watercress
- 34 cup of fresh mint
- 2 teaspoons minced garlic
- 3 tablespoons minced fresh oregano
- 4 -8 ounces chevre cheese
- softened
- 8 walnut halves (optional)
- fresh ground black pepper (optional)
Instructions
- Sherry Vinaigrette:.
- In a small microwave safe bowl, whisk together the vinegar and mustard.
- Add the shallot.
- While whisking slowly, pour in the olive oil and whisk until mixture thickens slightly.
- Set aside.
- Walnut Cups:.
- Preheat oven to 350 and grease a mini muffin tin.
- Combine the walnuts and salt in a food processor and pulse to finely grind walnuts.
- Add the flour and egg white and process till well mixed.
- Place about 1 T of mixture into each greased mini muffin cup and press on bottom and sides to form cups.
- Bake for 12 to 15 minutes till golden.
- Remove and let cool completely on wire rack.
- Salad:.
- Rinse spinach well, remove stems and pat dry.
- Rinse and dry the watercress and mint.
- Preheat the oven to 375.
- Put 1-2 T of chevre in each walnut cup.
- Drizzle with a little of the vinaigrette and top with a walnut half, if desired.
- Place on a baking sheet.
- in a large salad bowl, toss the spinach, watercress, mint, garlic and oregano to combine.
- Bake the filled walnut cups for about 4 minutes, till bubbling.
- Put the vinaigrette in a loosely covered container in the microwave and heat on high for 1 1/2 minutes, till bubbline hot.
- Uncover carefully and whisk to blend.
- Put one-eighth of the greens on each salad plate.
- Top with one of the warm walnut cups and immediately drizzle the hot dressing over each plate.
- Season with pepper if desired and serve immediately.
- For an entree version of this salad, you could add some cooked chicken.
← Back to all recipes