Spinach and Sorrel Chopped Salad with Pecans and Goat Cheese
Category
Breakfast
Cusine
American
What do you need?
How to make?
Ingredients
2 large handfuls baby spinach, washed and dried
1 large handful young sorrel leaves, washed and dried
1/4 cup toasted pecans
2 slices goat cheese, crumbled
1 T white wine vinegar
1/2 tsp. Dijon vinegar
1/2 tsp. honey
2 T olive oil
pinch salt
Directions
Coarsely chop spinach and sorrel and combine in large mixing bowl. Put vinegar in small bowl and whisk in mustard and honey. Add olive oil, whisking constantly, until dressing is well combined. Toast pecans in dry frying pan for 2-3 minutes over high heat, until barely starting to brown. Toss spinach and sorrel with dressing. Arrange on salad plates and sprinkle pecans and goat cheese over.
