Home / Articles / Food & Drink / Recipes by Julianne / 5 Flavors’ spinach salad with candied walnuts and goat cheese dressing
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Thursday, July 26, 2012 06:30 pm

5 Flavors’ spinach salad with candied walnuts and goat cheese dressing

For the 5 Flavors goat cheese dressing
  • 4 ounces goat cheese
  • 2 T. buttermilk
  • 1 tsp. honey
  • 1 T. fresh lemon juice
  • 2 T. olive oil
  • 1/4 tsp. white pepper
  • Pinch of salt
  • 1 T. chopped fresh tarragon leaves

For the spiced walnuts
  • 1egg white
  • 1 tsp. sugar
  • Pinch of cayenne pepper
  • Pinch of salt
  • 1 c. unshelled walnuts

To assemble the salad
A generous handful of baby spinach leaves or substitute mixed spring lettuces per person, washed and dried

Thinly sliced red onion, approximately ¼ c. per serving

Approximately 1/3 c. halved or quartered cherry tomatoes per serving

Preheat the oven to 325°

If your red onion is too strong/hot, place the sliced onions in a solution of 1 T. kosher salt that’s been dissolved in 1 c. water, making enough of the saltwater solution that the onions are completely submerged. Add the onions and let stand for at least 30 minutes, or while you’re preparing the rest of the salad.

To make the dressing, place all ingredients in an electric blender and blend just until incorporated. Set aside.

In a medium bowl, whisk the egg white, sugar and cayenne until the mixture forms stiff peaks.

Gently add the walnuts and then spread in a single layer on a sheet pan that’s been lined with greased foil or a greased parchment paper sheet.

Bake in oven at 325° for about 15 minutes or until they just start to brown and smell toasty. Immediately toss with the salt, then spread back into a single layer. Cool completely. Place in a resealable plastic bag. Squish or lightly pound with your palm and hit with a rolling pin a few times to break them up. Store in a jar with a tight lid.

Place the spinach in a large bowl.

Drain the saltwater solution from the onions, squeeze with your hands, and then strew evenly across a lint-free towel. Roll up the towel and press and twist, removing as much water as possible. Add to the spinach bowl.

Add half the tomatoes, and half the walnuts. Toss with the dressing. Top with the remaining tomatoes and walnuts and serve. Serves 6-8.
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