Spinach Salad with Goat Cheese and Walnut Orange Vinaigrette

1/2 can mandarin oranges
3 Tbsp. Honeybell White Balsamic
1 1/2 Tbsp. Gala Apple Balsamic
1 1/2 tsp. Dijon mustard
6 Tbsp. Roasted Walnut Oil
3 Tbsp. chopped fresh flat-leaf parsley
Kosher salt and freshly ground pepper, to taste
10 oz. spinach
5 oz. goat cheese, crumbled

*Tested in our Holiday Entertaining Cooking Class

In a small bowl, whisk together the Honeybell Orange White Balsamic, Gala Apple Balsamic, and mustard. Slowly whisk in the Roasted Walnut Oil. Fold in the oranges and parsley, and season with salt and pepper. Put the spinach in a large serving bowl. Scatter the goat cheese over the top. Drizzle with the Walnut Orange vinaigrette and serve immediately.
Print Friendly and PDF