DSC_0012

 

It’s that time of year again, when it is hard to be inspired by the root vegetables at the farmer’s market. However, you can add a little goat cheese to anything and it solves most problems in the world, including “the winter that refused to end.” I hope you enjoy this recipe, as we (im)patiently wait for more exciting vegetables. This comes from Cooking Light’s April 2013 issue. 

Ingredients:

  • 4 teaspoons white wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 2 cups radishes, cut lengthwise into 1/4-inch wedges, with root and 1/2-inch stem left on
  • 1 tablespoon chopped fresh oregano (I used about 1 teaspoon dried instead)
  • 4 cups baby spinach
  • 2 ounces goat cheese, crumbled (about 1/2 cup)
  • 1/2 teaspoon freshly ground black pepper

Directions:

  1.  Combine first 4 ingredients in a bowl, stirring well. Add radishes and oregano; toss to coat. Place 1 cup spinach on each of 4 plates. Using a slotted spoon, top each plate with 1/2 cup radishes. Sprinkle each serving with 2 tablespoons cheese and 1/8 teaspoon pepper. Drizzle remaining dressing evenly over salads.
Advertisements