Spinach-and-Goat-Cheese Salad


Figs add a lovely sweetness to this classic salad combination.


  • 1 tablespoon Dijon mustard

  • 2 tablespoons balsamic vinegar

  • Coarse salt and freshly ground pepper

  • 5 tablespoons extra-virgin olive oil

  • ¾ cup walnut halves, lightly toasted and coarsely chopped

  • 8 to 10 ounces baby spinach

  • 4 ounces fresh goat cheese, crumbled

  • 8 to 10 fresh figs, halved


  1. In a small bowl, whisk together mustard and vinegar; season with salt and pepper. Whisking constantly, add oil in a slow, steady stream until emulsified.

  2. Place nuts and spinach in a serving bowl. Sprinkle with cheese, and add figs; gently toss with vinaigrette to combine.

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