Spinach salad with nectarine and goat cheese
This spinach salad with nectarine and goat cheese is fresh, quick, and has a great balance of sweet, tangy, creamy, and crunchy.
- 250 gramos de espinacas baby frescas y limpias
- 3 nectarinas medianas maduras pero firmes
- 150 gramos de queso de cabra de rulo
- 60 gramos de nueces o almendras tostadas
- 4 cucharadas de aceite de oliva virgen extra
- 2 cucharadas de vinagre balsámico de Módena
- 1 cucharadita de miel
- Sal fina al gusto
- Pimienta negra recién molida al gusto
- Lava las espinacas baby y sécalas muy bien con un centrifugador de verduras o con papel de cocina. Este paso parece menor, pero cambia mucho el resultado: si las hojas quedan húmedas, la vinagreta resbala y la ensalada termina aguada.
- Corta las nectarinas por la mitad, retira el hueso y haz gajos de grosor medio. No hace falta pelarlas si la piel está limpia y tersa; además, la piel ayuda a que la fruta mantenga mejor la forma.
- Tuesta las nueces o almendras en una sartén seca, a fuego medio, durante 3 o 4 minutos. Muévelas con frecuencia y retíralas apenas empiecen a oler tostadas, porque pasan de doradas a quemadas en nada.
- Mezcla el aceite de oliva, el vinagre balsámico, la miel, la sal y la pimienta en un frasco pequeño. Ciérralo y agita con fuerza hasta que la vinagreta se vea unida y ligeramente espesa.
- Coloca las espinacas en una ensaladera amplia o repártelas directamente en platos individuales. Es mejor no apretarlas demasiado para que mantengan volumen.
- Añade los gajos de nectarina sobre las hojas, repartidos de forma que cada porción tenga fruta suficiente.
- Desmiga el queso de cabra con las manos o córtalo en rodajas pequeñas. Si está muy blando, mételo unos minutos en la nevera antes de manipularlo.
- Agrega los frutos secos tostados y vierte la vinagreta justo antes de servir. Mezcla con suavidad, sin aplastar la fruta ni el queso.
It works very well as a light dinner or as a side dish for chicken, fish, or a simple omelet. The key is to use well-dried spinach, ripe but firm fruit, and add the vinaigrette just before serving so the leaves don't wilt.
Spinach salad recipe with nectarine and goat cheese
- 285 Kcal
- 250 grams of fresh, cleaned baby spinach
- 3 medium-sized, ripe but firm nectarines
- 150 grams of log-shaped goat cheese
- 60 grams of roasted walnuts or almonds
- 4 tablespoons of extra virgin olive oil
- 2 tablespoons of balsamic vinegar from Modena
- 1 teaspoon of honey
- Fine salt to taste
- Freshly ground black pepper to taste.
- Wash the baby spinach and dry it very well with a salad spinner or paper towels. This step may seem minor, but it makes a big difference: if the leaves are still damp, the vinaigrette will run and the salad will end up watery.
- Cut the nectarines in half, remove the pit, and slice them into medium-thick wedges. There's no need to peel them if the skin is clean and smooth; in fact, the skin helps the fruit keep its shape.
- Toast the walnuts or almonds in a dry pan over medium heat for 3 or 4 minutes. Stir them frequently and remove them as soon as they start to smell toasted, because they go from golden to burnt very quickly.
- Combine the olive oil, balsamic vinegar, honey, salt, and pepper in a small jar. Seal it and shake vigorously until the vinaigrette is well combined and slightly thickened.
- Place the spinach in a large salad bowl or divide it directly among individual plates. It's best not to pack it too tightly so it retains its volume.
- Add the nectarine wedges on top of the leaves, distributing them so that each portion has enough fruit.
- Crumble the goat cheese with your hands or cut it into small slices. If it's very soft, put it in the refrigerator for a few minutes before handling it.
- Add the toasted nuts and pour over the vinaigrette just before serving. Gently toss to combine, being careful not to crush the fruit or cheese.
Tips to make your spinach and nectarine salad spectacular
- If the nectarines are a little firm, sear them on a hot griddle for 1 minute on each side. The heat softens them slightly, concentrates their sweetness, and makes them a better match for the goat cheese.
- Chef's tip: Goat cheese cuts best when cold. For clean slices, use a knife moistened with hot water and wipe it between cuts.
- Walnuts work really well, but slivered almonds, chopped hazelnuts, or pumpkin seeds also add a nice crunch. You can even mix all three.
- Don't dress the salad in advance. Salt and vinegar soften the spinach quickly, so the dressing should be added last.
- If you want a fresher taste, swap the balsamic vinegar for lemon juice and add a teaspoon of Dijon mustard to the vinaigrette.
- For a more complete version, serve this salad with grilled chicken, salmon, boiled eggs, or a portion of roasted chickpeas.
Variations of vinaigrette
- For a fresher vinaigrette, substitute lemon juice for balsamic vinegar and add a teaspoon of Dijon mustard.
- For a creamier dressing, mix plain Greek yogurt with lemon, salt, pepper, and a little chopped mint.
- For a more aromatic touch, crush some basil leaves with the olive oil before mixing it with the vinegar.
How to take it to work
If you want to prepare this salad in a container, layer the ingredients so the spinach doesn't get soggy too quickly. First, place the vinaigrette at the bottom, then the nectarine, followed by the cheese and nuts, and finally the spinach on top. When ready to eat, shake the container or turn everything out onto a plate.
What to serve with this salad
- Grilled chicken breast with lemon and herbs.
- Grilled salmon with sesame seeds.
- Chickpea hummus with pita bread or raw vegetables.
- Cold gazpacho if you want a light summer meal.
How to preserve it
This salad is best freshly made. If it's already dressed, it's best to eat it within the next 20 or 30 minutes, because the spinach starts to wilt.
If you need to get ahead, store the dried leaves, cut fruit, cheese, nuts, and vinaigrette separately. This way, it will keep well for up to 48 hours in the refrigerator.
Frequently Asked Questions
Once mixed with the vinaigrette, it keeps well for about 20 or 30 minutes. After that, the spinach begins to soften due to the vinegar and salt.
What should I do if the nectarine is very green?
Cut it into wedges and grill it for 1 or 2 minutes. This burst of heat softens the fruit and enhances its flavor.
What fruit can I use if I don't have nectarines?
Ripe pears, red apples, peaches, fresh figs, or even oranges all work well. The important thing is to maintain a sweet and juicy flavor that contrasts with the cheese.
How do I prevent goat cheese from falling apart?
Keep it chilled until ready to use and cut it with a knife dipped in hot water. You can also crumble it with your hands if you prefer a more rustic presentation.
No. For this recipe you need fresh spinach. Frozen spinach releases too much water and has a mushy texture that doesn't work in a salad.
