Wilted Spinach Goat Cheese Salad with Warm Raspberry Dijon Vinaigrette
From Chef Tony Charbonnet, Publix Apron's Cooking School
1 pound baby spinach
1 mango, peeled and ½-inch dice
1 pound papaya, peeled and ½-inch dice
1 kiwi, peeled and ½-inch dice
4 ounces goat cheese, crumbled
2 ounces grapeseed oil
1 shallot, finely diced
½ cup raspberries
1 ounce aged balsamic vinegar
1 tablespoon Dijon mustard
1 cup macadamia nuts, toasted
Place spinach in a large mixing bowl and top with mango, papaya, kiwi and crumbled goat cheese.
Preheat a small sauté pan over medium-low heat. Once pan is hot, add shallots and sweat until soft. Add raspberries and cook until raspberries start to breakdown. Add vinegar, then whisk in Dijon mustard to emulsify vinaigrette. Immediately dress salad with vinaigrette and garnish with toasted macadamia nuts. Serve immediately.