top of page
  • Writer's picturePeter Jr.

Spinach Salad with Blood Oranges and Warm Goat Cheese

From Gourmet Magazine 2001

YIELD - Makes 4 (first-course) servings

TIME - 20 min

The pecan crusted baked goat cheese is absolutely addictive!



  • 3 small blood or navel oranges

  • 6 oz fresh mild goat cheese (preferably in log form)

  • 1/3 cup pecans (1 1/2 oz), finely chopped

  • 1 teaspoon whole-grain mustard

  • 1 teaspoon white-wine vinegar

  • 1/2 teaspoon kosher salt

  • Pinch of sugar

  • 2 tablespoons extra-virgin olive oil

  • 1 lb spinach, trimmed

  • 1 small red onion, sliced into thin rings


  1. Cut peel and white pith from oranges with a sharp small knife. Working over a sieve set over a bowl, cut orange sections free from membranes, letting sections drop into sieve.

  2. Cut goat cheese into fourths and pat each portion between your hands to form a disk. Pat pecans all over each disk to coat. Bake on a small baking sheet in middle of oven until heated through, about 5 minutes.

  3. Measure out 1 tablespoon orange juice from bowl and whisk together with mustard, vinegar, salt, and sugar in a large bowl. Add oil and whisk until blended.

  4. Add spinach, onion, and orange sections to dressing and toss well. Season with pepper. Divide among 4 salad plates and carefully transfer 1 goat-cheese disk to each salad.



bottom of page