Wilted Spinach Salad with Goat Cheese, Olives, and Lemon Vinaigrette

5 ounces baby spinach, (about 6 cups)
3 tablespoons extra virgin olive oil
1 medium shallot, minced (about 3 tablespoons)
1 medium garlic clove, minced or pressed through a garlic press
1 teaspoon fresh oregano, minced
¼ teaspoon salt
⅛ teaspoon black pepper, ground
⅛ teaspoon sugar
1 tablespoon lemon juice, from 1 lemon
2 ounces goat cheese, cut into small chunks
6 black olives, sliced thin

Place the spinach in a large bowl. Cook the oil, shallot, garlic, oregano, salt, pepper, and sugar in a small skillet over medium heat until the shallot is slightly softened, 2 to 3 minutes. Add the lemon juice and swirl to incorporate. Pour the warm dressing over the spinach, add the cheese and olives, and toss gently with tongs to wilt. Serve immediately.

Notes:

If you prefer, use feta in place of the goat cheese.

Source

The New Best Recipe

Servings/Yield

4 servings

Detail

Wilted Spinach Salad with Goat Cheese, Olives, and Lemon Vinaigrette

Source

Servings/Yield