Recipe - Spinach Salad With Goat Cheese Pita Croutons

FOR THE CROUTONS
A; (7inch) pita
; pocket, halved
; crosswise and
; separated to form 4
; semicircles
2 One half ounce Soft milk goat cheese such
as Montrachet; (about 1/3
cup)
One fourth cup Walnuts; minced
1 tablespoon Whitewine vinegar
2 teaspoon Dijonstyle mustard
6 tablespoon Olive oil; (preferably
; extravirgin)
Three fourths pound Spinach; (about 1 bunch),
; coarse stems
; discarded and the
; leaveswashed well
; and spun dry
1 pt Cherry tomatoes; quartered

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 1inch
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.