Summer Dinner Party: Main Courses: Spinach Salad with Warm Pecan-Encrusted Goat Cheese
Recipe created for you by Wild Thymes Farm
Spinach Salad with Warm Pecan-Encrusted Goat Cheese
3 small navel oranges, peeled
1/3 cup pecans, chopped
6 oz log of goat cheese
1 lb. baby spinach
Preheat oven to 350F. Slice goat cheese into 4 slices ½ inch thick. Shape each slice in your hands to form a disk. Pat with pecans on both sides. Bake for 5 minutes. Toss spinach and orange slices in vinaigrette and arrange on plates. Add one goat cheese slice to each.