City Palate

The Wine and Beer Issue - May June 2017

Apple and Spinach Salad with Goat Cheese and Truffle Vinaigrette
Nov/Dec 2008

1 T. truffle paste or truffle oil
1 t. minced fresh thyme leaves
1 t.  grainy Dijon mustard
¼ c. balsamic vinegar
½ c. olive oil
8 c. baby spinach
2 apples, sliced just before serving
½ c. toasted pine nuts
1 c. goat cheese

Whisk together the truffle paste or oil, thyme, mustard and balsamic vinegar in a bowl. Slowly whisk in the olive oil so that it emulsifies. Season with salt and pepper.

Just before serving, mix dressing into the spinach and apple, then sprinkle with pine nuts and goat cheese.

Vegetables and Salads