Recipe:Salade d'epinards et chevre

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This recipe is approved by RWs self-appointed culinary expert



  • 1 lb. spinach, cleaned well and dried
  • 1/2 lb goat bacon
  • chevre cheese
  • grape tomatoes
  • walnuts


  • 1/2 cup safflower oil
  • 1/4 cup champagne vinegar
  • 1 tbsp sugar
  • pinch salt and pepper
  • 1/4 tsp dijon mustard
  • 1/4 tsp fresh tarragon


  • Add mustard and herbs to vinegar, and whisk in oil.
  • Cook bacon in pan and remove, leaving fat in pan.
  • Blanch spinach in the rendered goat bacon fat
  • Toss spinach with dressing
  • Plate individually in this order: greens, bacon, tomatoes, cheese, walnuts

Serve as first course, or, in the French fashion, before dessert.