Radish Salad with Goat Cheese
- 4 tsp white wine vinegar
- 1 Tbs olive oil
- 1 tsp honey
- 0.25 tsp salt
- 2 C radishes, cut lengthwise into 1/4-inch wedges, with root and 1/2-inch stem left on
- 1 Tbs chopped fresh oregano
- 4 C baby spinach
- 0.5 tsp freshly ground black pepper
- 2 oz goat cheese, crumbled (about 1/2 cup)
To crumble goat cheese: Freeze soft goat cheese for 20-25 minutes. Flake with fork.
Shake first four ingredients in a jar to combine. Add this to all other ingredients (except goat cheese) in a large bowl. Serve salad, topped with goat cheese.