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Spinach Salad with Plums and Goat Cheese

Serves 4
Time 5 min
The tanginess of Humboldt Fog gives additional flavor to this elegant summer salad. Feel free to substitute other stone fruit like peaches or nectarines for the plums.
Ingredients
  • 2 tablespoons sherry vinegar
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 (5.0-ounce) package baby spinach
  • 3 plums pitted and thinly sliced
  • 3 ounces Humboldt Fog or other fresh goat cheese crumbled
  • 2 shallots thinly sliced
  • 1/2 cup toasted sliced almonds
Method

In a large serving bowl, whisk together vinegar, salt and pepper. Gradually whisk in oil until vinaigrette thickens. Add spinach, plums, cheese, shallots and almonds and toss gently until evenly coated.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons sherry vinegar
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 (5.0-ounce) package baby spinach
  • 3 plums pitted and thinly sliced
  • 3 ounces Humboldt Fog or other fresh goat cheese crumbled
  • 2 shallots thinly sliced
  • 1/2 cup toasted sliced almonds