Best Warm Spinach Mushroom Goat Cheese Salad Recipes

Warm Spinach, Mushroom, and Goat Cheese Salad image

Provided by Daryl Getman

Yield Makes 4 servings

Number Of Ingredients 9

6 bacon slices, chopped
1 large red bell pepper, cut lengthwise into thin strips
12 ounces crimini (baby bella) mushrooms, coarsely chopped
1 10-ounce bag spinach leaves
1/2 medium-size red onion, cut into paper-thin slices
2/3 cup olive oil
1/3 cup white wine vinegar
2 tablespoons sugar
4 ounces chilled soft fresh goat cheese, crumbled (about 1 cup)

Steps:

Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; sauté 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and sauté until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet. Add spinach and onion to same bowl.
Add oil, vinegar, and sugar to reserved skillet; bring to boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.

WARM SPINACH, MUSHROOM & GOAT CHEESE SALAD image

Yield 2 people

Number Of Ingredients 8

6 Bacon slices chopped (apple smoked)
1 Large red bell pepper, cut lengthwise in thin strips
12 ounces Crimini mushrooms, coarsely chopped
1 10 Ounce bag Spinach leaves
1/2 medium Red onion, cut into paper thin slices
2/3 cup Olive oil
1/3 cup White wine vinegar
4 ounces Chilled goat cheese, crumpled (about 1 cup)

Steps:

- Cook bacon in large skillet until brown and crips - Using slotted spoon, transfer bacon to paper towls - Add bell pepper to drippings in skillet and saute 2 minutes - Transfer bell pepper to large bowl - Add mushrooms to skillet - and saute for 4 minutes - Transfer to bowl - Add spinach and onion to bowl - Add oil, vinegar and 2 tbsps sugar to skillet - Bring to a bowl, whisking until sugar dissolves - Season with salt and pepper - Toss salad with enough dressing to coat - Plate & sprinkle with goat cheese