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BALSAMIC SAUTÉED SPINACH WITH PECANS & GOAT CHEESE

Ingredients 2 T Milanese Gremolata Olive Oil 1 small red onion halved and thinly sliced 20 oz baby spinach 2 T Lavender balsamic Vinegar ½ C coarsely chopped pecans 2 oz crumbled, soft goat cheese Heat oil in skillet over medium heat. Cook onion, stirring occasionally, until it has softened. Add spinach and cook, tossing, until spinach has started to wilt (about 2 min). Transfer to individual plates or serving platter. Add balsamic to skillet and heat for 5-10 sec. Drizzle over spinach and onion. Sprinkle with pecan and goat cheese. Gently toss and serve immediately.

Published in Appetizers & Side Dishes

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