Goat’s Cheese Crouton and Spinach Salad Recipe

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  • French Bread – 6 thin slices
  • Olive Oil – 1 tblsp
  • Goat’s Cheese – 115 gms (with rind)
  • Baby Spinach Leaves – 85 gms
  • Sun Blush Tomatoes – 55 gms, drained

For the Dressing:

  • Extra Virgin Olive Oil – 3 tblsp
  • Sherry Vinegar – 1 tblsp
  • Wholegrain Mustard – 1 tsp
  • Pinch of Sugar
  • Salt and Pepper


  1. To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended.
  2. Preheat the grill to medium.
  3. Lightly brush the slices of French bread with olive oil.
  4. Toast the rounds for 1 to 2 minutes on each side until just golden.
  5. Top each with a slice of goat’s cheese, season with pepper and grill for a further 1 to 2 minutes until the cheese has melted.
  6. Meanwhile, place the spinach in a large bowl.
  7. Add nearly all the dressing and toss gently to coat the leaves.
  8. Divide between 2 serving plates.
  9. Add the sun blush tomatoes and top with the cheese croutons.
  10. Drizzle over the rest of the dressing and serve immediately.

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