Baby Spinach Salad with Goat Cheese and Dried Cherries

1. 1

   Melt the butter in a small skillet.

2. 2

   Add the almonds and cook over moderately high heat, stirring constantly, until golden, about 3 minutes.

3. 3

   Drain on paper towels and let cool completely.

4. 4

   In a small bowl, whisk the olive oil with the vinegar and season the vinaigrette with salt and pepper.

5. 5

   In a large bowl, toss the spinach with the sour cherries and almonds.

6. 6

   Add the vinaigrette and toss well.

7. 7

   Add the goat cheese, toss the salad lightly and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.