ingredients

• Bag of pre-washed baby spinach
• 1 cup grape tomatoes
• 1 cup goat cheese crumbles
• 3/4 cup walnut pieces, toasted
• 1/2 purple onion, very thinly sliced
• 2 tbs olive oil
• 1 tbs fresh basil leaves, finely chopped
• 1 tsp each, salt & pepper
• 2 tbs each grapeseed oil, balsamic vinegar

cooking instructions

• Preheat oven to 400 degrees
• Line a cookie sheet with foil and spread grape tomatoes in a single layer
• Drizzle with olive oil and sprinkle with salt and pepper
• On a second lined cookie sheet spread out the walnut pieces
• Toast the walnuts for 3-4 minutes until they darken slightly; remove the walnuts but leave the tomatoes in the oven
• Roasting the tomatoes takes about 12 minutes; you want to see the skin begin to pucker slightly
• In a small bowl mix the oil and vinegar; whisk until the vinaigrette emulsifies
• Grab a large salad bowl, add the spinach and toss the leaves with the vinaigrette until thoroughly coated
• Remove the tomatoes and allow to cool for about 3 minutes
• Add the goat cheese, onions and walnut pieces and toss the entire salad to distribute the ingredients
• Serve immediately

Variations:

• Add grilled chicken for an entree presentation
• Substitute feta cheese if desired (or you cannot find goat cheese crumbles)
• Use fig balsamic to add a fruity note to your dressing