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.

Posted by freshfrombrooklyn in green salad, salad Tags: goat cheese, radish, spinach