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Radish Salad with Goat Cheese

Photo: Iain Bagwell; Styling: Cindy Barr
Hands-on time 10 mins
Total time 10 mins
Yield Serves 4
To crumble the goat cheese, freeze for 10 minutes, and then flake with a fork.

Ingredients

  • 4 teaspoons white wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 2 cups radishes, cut lengthwise into 1/4-inch wedges, with root and 1/2-inch stem left on
  • 1 tablespoon chopped fresh oregano
  • 4 cups baby spinach
  • 2 ounces goat cheese, crumbled (about 1/2 cup)
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 96
  • fat 6.6 g
  • satfat 2.6 g
  • monofat 3.4 g
  • polyfat 0.4 g
  • protein 3.7 g
  • carbohydrate 6.4 g
  • fiber 2.1 g
  • cholesterol 7 mg
  • iron 1.3 mg
  • sodium 259 mg
  • calcium 58 mg

How to Make It

  1. Combine first 4 ingredients in a bowl, stirring well. Add radishes and oregano; toss to coat. Place 1 cup spinach on each of 4 plates. Using a slotted spoon, top each plate with 1/2 cup radishes. Sprinkle each serving with 2 tablespoons cheese and 1/8 teaspoon pepper. Drizzle remaining dressing evenly over salads.