I’ve been leaning heavy on the salads lately just because they require less heat. Who wants to turn on the oven when it’s a billion degrees outside? This salad appealed to me because there were so many of the elements I love individually I just had to try them all together. Of course let’s be honest, the crispy goat cheese alone was enough to get me to give it a shot. This was a delicious, flavorful salad that’s going to stay on my summertime list.
This is currently my most favorite sandwich. And it’s vegetarian! WHA? Yeah, it’s true. And everything on this sandwich is my favorite: portobello mushrooms, goat cheese, roasted red peppers. It could only be delicious!
I almost didn’t make these because of the cost of the cheese involved (goat cheese isn’t cheap), but after being tortured by the delicious looking pictures one too many times, I gave in. And it was totally worth it. I’ve found that the flavor of goat cheese is usually covered up by overpowering ingredients which is why I don’t often use it. But here, the accompanying ingredients are mellow: spinach, mushrooms, and Monterey Jack cheese. Because there was no “main” ingredient, it allowed all the wonderful flavors of each ingredient to come through. This was a wonderful (very filling!) meatless meal!
Need a perfect side-dish to go with that Sage-rubbed Pork Tenderloin? Try this! The apples and goat cheese in this salad were a great match and the flavors blended together really well. All the ingredient quantities were perfect (don’t be afraid of all those onions… they were very mild) however, I didn’t use a full pound of spinach because I didn’t have a bowl that big. I used 12 oz. and it was plenty.
Also, I suggest using some onion goggles for this one.