Warm Spinach Mushroom And Goat Cheese Salad Recipes

WARM PANCETTA, GOAT CHEESE AND SPINACH SALAD

Steps:

• Put the spinach in a large bowl. Crumble the cheese over the spinach. Cook the pancetta in a medium skillet over medium heat until crispy, 8 to 10 minutes, stirring occasionally. Drain the pancetta in a sieve set over a heatproof measuring cup, reserving the rendered fat. You will need 1/4 cup for the dressing. If necessary, add enough olive oil to make 1/4 cup. Pour the fat back into the pan and add the pancetta. When the pancetta is warm again, add the garlic and cook until light brown, about 30 seconds, stirring occasionally. Add the thyme and let it crackle in the fat for about 10 seconds. Add the vinegar, and season with salt and pepper, to taste. Cook for about 30 seconds to lower the acidity of the vinegar. You should see tiny drops of vinegar dispersed throughout the fat. Add the dried cranberries and stir. Pour the dressing over the spinach and cheese. Toss to coat the leaves evenly and melt the cheese a little. Serve immediately.

WARM MUSHROOM & WILTED SPINACH SALAD

Steps:

• Shred the spinach by hand into a large bowl. Add the sliced onion and red pepper to the spinach.
• Toast the bread and then cut it into crouton style cubes. Alternatively, you could cut into cubes first and toast it in the oven so they get toasty all over. Do whichever time permits. Add to the spinach.
• Warm the oil in a saute pan over medium heat. Add in the garlic and let it cook for a few minutes, being careful not to burn. Stir in the lemon juice, the oregano, basil and mustard, and finally the mushrooms. Let the mushrooms cook for about 5-7 minutes and adjust the seasoning, adding in freshly ground pepper and a little sea salt. It should taste like hot salad dressing at this point. If you prefer it tangier, add more lemon juice or a little wine vinegar.
• You should have enough dressing in the pan to fully coat the spinach now, but you can add another tbsp or so of olive oil if you feel like it's not enough. Just make sure it's nice and hot.
• Toss the hot dressing over the spinach. Toss well so that the spinach wilts. Toss in the parmesan cheese if desired. Serve warm & enjoy!

GOAT CHEESE AND SPINACH SALAD WITH WARM VINAIGRETTE

Steps:

• Several hours before serving, remove the Bucheron from the refrigerator (it should be very cold); pull off the skin that encircles the cheese.
• With a sharp knife, cut the Bucheron into 6 thin slices and place on a large plate.
• Cover with plastic wrap and let stand at room temperature until ready to assemble the salad. (If the edges crumble a bit, don't worry--put the crumbled cheese aside with the slices.).
• Wash the spinach in a sink filled with cold water, pulling the stems off the leaves.
• Drain in a colander and dry thoroughly with paper towels.
• Tear the leaves into pieces and set aside in a salad bowl.
• Combine the shallot, mustard, basil, sugar, salt, pepper to taste, vinegar, and oil in a small bowl and reserve.
• When ready to serve, toss the spinach with 3 tablespoons of the vinaigrette--enough to barely coat the leaves.
• Arrange the spinach on 6 salad plates and arrange a slice of cheese on top of each bed of spinach.
• In a small saucepan, warm the remaining vinaigrette over moderate heat.
• As it comes just to a simmer, drizzle it in equal portions over the cheese and spinach.
• Serve immediately.