Take your average Spinach Salad up a couple of notches with this recipe. The baked goat cheese smothered in our Black Japonica Riceworks makes it simply amazing. This recipe is easy, delicious and better for you – a winning combo in our book!
- 8 cups baby spinach, rinsed and dried
- 2 tbsp butter, divided
- 1 clove garlic, crushed
- 1 egg
- 1/2 cup flour
- 6 oz goat cheese, sliced
- 8 tbsp balsamic vinegar
- 8 tbsp olive oil
- 1/4 cup crushed Black Japonica Riceworks
Arrange the spinach on four separate plates.
In a skillet, melt 1 tablespoon of butter over medium heat and add crushed garlic. Cook until slightly golden. Stir in crushed Riceworks. Remove to a small bowl.
In a small bowl, beat the egg. In another small bowl, measure out the flour.
Dip the goat cheese slices into the flour mixture, then the egg and then in the Riceworks mixture.
Drop the goat cheese slices into the garlic mixture, and turn to coat evenly.
In the same skillet, melt the remaining tablespoon of butter. Add goat cheese to the pan and fry until lightly browned.
Place a slice or two of goat cheese on each serving of spinach. Drizzle the salads with olive oil and balsamic vinegar.