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This is my favorite spinach salad. The goat cheese pairs very well with spinach, and cutting the spinach leaves into a "chiffonade" makes for a neater dinner party salad. I often serve this salad with the Roast Loin of Pork recipe found in this cookbook. 2 tbsp. Champagne vinegar 1/4 c. walnut oil 1/4 c. vegetable oil (do not sub. olive oil) Pinch of salt & freshly ground black pepper 12 oz. goat cheese (without herbs or pepper) 1/2 c. dried bread crumbs 1/2 c. walnuts, ground fine (can be found in markets)

Wash the spinach leaves well and cut them into fine strips, or into a chiffonade. Do this by stacking about 5 leaves, shiny side down on your cutting board. Roll the leaves into a cylinder, and then slice the cylinder diagonally as you would a jelly roll. Set aside.

Meanwhile, prepare the dressing by whisking next 5 ingredients together. Set aside.

Slice rounds of the goat cheese with a sharp knife that is placed under hot running water after each slice is made. Pat the rounds so that they are firm, with rounded edges, and about 1/2 inch in thickness.

Combine the bread crumbs and ground walnuts. Brush the goat cheese rounds with a bit of the walnut or vegetable oil and coat with the crumb mixture. Bake in a 400 degree oven for about 5 minutes, or until the crust is brown. Do not overcook.

Toss the spinach with the dressing and place on salad plates. Place a roasted round of goat cheese atop each mound of spinach and serve immediately. Serves 8.

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