Ingredients
Scale
- ½ small red onion, thinly sliced lengthwise
- 5 tablespoons apple cider vinegar (divided)
- 1 tablespoon plus 2 teaspoons honey (divided)
- 1 tablespoon finely chopped fresh tarragon leaves, plus more for garnish
- Kosher salt
- 3/4 cup shelled walnut halves/pieces
- 1 1/2 tablespoons Dijon mustard
- 1/2 teaspoon red pepper flakes
- Freshly cracked black pepper
- 10 ounces baby spinach
- 1/3 cup extra virgin olive oil
- 2 large garlic cloves, minced
- 1 (15-ounce) can cannellini beans, drained and rinsed
- Finely grated zest of 1 large lemon (1 tablespoon)
- 4 ounces goat cheese, crumbled
Instructions
- Prepare the quick-pickled onions by combining the red onion, 3 tablespoons apple cider vinegar, 1 tablespoon honey, 1 tablespoon tarragon, ½ teaspoon salt, and 3 tablespoons water in a jar or bowl. Shake well and set aside for 30 minutes, stirring occasionally.
- Toast the walnuts in a medium skillet over medium heat for about 6 minutes until lightly golden, then transfer to a plate to cool.
- In a mixing bowl, combine the reserved pickling liquid, Dijon mustard, red pepper flakes, remaining honey, and remaining apple cider vinegar. Season with salt and black pepper, whisk to combine, and set aside.
- Place the baby spinach in a large bowl and have plastic wrap or a lid ready.
- Wipe the skillet clean and warm the olive oil until shimmering. Add the garlic and cook until fragrant, about 1-2 minutes. Whisk in the dressing mixture and cook until bubbling.
- Pour the warm dressing over the spinach, cover immediately, and shake to coat the spinach evenly. Let it sit to allow the spinach to wilt slightly.
- Heat the cannellini beans in the remaining dressing in the skillet for about 2 minutes, being cautious not to mash them.
- Turn off the heat and stir in lemon zest, ¼ teaspoon salt, and ½ teaspoon pepper. Add this to the spinach without stirring, re-cover to retain the heat, and let it sit for 3 minutes.
- Transfer the mixture to a serving dish, layering the spinach and beans with pickled onions and crumbled goat cheese. Top with toasted walnuts and fresh tarragon. Serve at once.
Notes
For extra flavor, consider adding avocado or grilled chicken to the salad.
This salad can be served warm, which adds to the overall experience.
Leftovers can be stored in an airtight container in the refrigerator for up to two days.
Nutrition
- Serving Size: 1 serving
- Calories: 453
- Sugar: 8g
- Sodium: 450mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.