Yields: 2 servings
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients
For the goat cheese
- 4-5 oz log of chevre goat cheese
- 1-2 tablespoons olive oil
- 1/4 cup sliced almonds
For the balsamic reduction
- 1/2 cup balsamic vinegar
For the salad
- 6-8 cups fresh baby spinach, washed and dried
- 1 cup fresh cherries, pitted and halved
- 1/4 cup thinly sliced red onion (optional)
Instructions
1. Make the balsamic reduction
- In a small saucepan over medium heat, bring the balsamic vinegar to a simmer.
- Reduce heat to low and simmer gently until the vinegar has thickened and reduced by about half, becoming syrupy (about 5-8 minutes).
- Remove from heat and set aside to cool slightly.
2. Prepare the goat cheese
- Preheat your oven to 400 degrees F (200 degrees C).
- Cut the goat cheese log into thick rounds (about 1/2 inch).
- Brush the rounds lightly with olive oil and sprinkle with the sliced almonds.
- Place the cheese on a baking sheet lined with parchment paper.
3. Bake the goat cheese
- Bake for 6-8 minutes, or until the cheese is softened and slightly golden.
4. Assemble the salad
- Divide the spinach between two plates.
- Top with halved cherries and red onion (if using).
- Place the warm goat cheese rounds on top of the spinach.
- Drizzle with the balsamic reduction.
Tips
Variations: Add walnuts or pecans instead of almonds, or try dried cranberries instead of cherries.
Make it a meal: Add grilled chicken, steak, or shrimp to make it a satisfying main course.
Get creative: Experiment with other additions like thinly sliced apples, pears, or a sprinkle of crumbled feta.
