-
1
Sherry Vinaigrette:.
-
2
In a small microwave safe bowl, whisk together the vinegar and mustard.
-
3
Add the shallot.
-
4
While whisking slowly, pour in the olive oil and whisk until mixture thickens slightly.
-
5
Set aside.
-
6
Walnut Cups:.
-
7
Preheat oven to 350 and grease a mini muffin tin.
-
8
Combine the walnuts and salt in a food processor and pulse to finely grind walnuts.
-
9
Add the flour and egg white and process till well mixed.
-
10
Place about 1 T of mixture into each greased mini muffin cup and press on bottom and sides to form cups.
-
11
Bake for 12 to 15 minutes till golden.
-
12
Remove and let cool completely on wire rack.
-
13
Salad:.
-
14
Rinse spinach well, remove stems and pat dry.
-
15
Rinse and dry the watercress and mint.
-
16
Preheat the oven to 375.
-
17
Put 1-2 T of chevre in each walnut cup.
-
18
Drizzle with a little of the vinaigrette and top with a walnut half, if desired.
-
19
Place on a baking sheet.
-
20
in a large salad bowl, toss the spinach, watercress, mint, garlic and oregano to combine.
-
21
Bake the filled walnut cups for about 4 minutes, till bubbling.
-
22
Put the vinaigrette in a loosely covered container in the microwave and heat on high for 1 1/2 minutes, till bubbline hot.
-
23
Uncover carefully and whisk to blend.
-
24
Put one-eighth of the greens on each salad plate.
-
25
Top with one of the warm walnut cups and immediately drizzle the hot dressing over each plate.
-
26
Season with pepper if desired and serve immediately.
-
27
For an entree version of this salad, you could add some cooked chicken.
