Joanne Weir
May 2001

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Yield:
4
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Ingredients

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Directions

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  • Melt the butter in a small skillet. Add the almonds and cook over moderately high heat, stirring constantly, until golden, about 3 minutes. Drain on paper towels and let cool completely.

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  • In a small bowl, whisk the olive oil with the vinegar and season the vinaigrette with salt and pepper. In a large bowl, toss the spinach with the sour cherries and almonds. Add the vinaigrette and toss well. Add the goat cheese, toss the salad lightly and serve.

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