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Warm Vermicelli & Wilted Baby Spinach Salad with a Cranberry Goat Cheese and Sherry Vinaigrette



1 pkg. angel hair pasta (vermicelli)
2 lbs. baby spinach
8 oz. fresh crumbled goat cheese
1/2 cup dried cranberries
5 Tbsp. olive oil
1 Tbsp. clover honey
2 Tbsp. vegetable oil
5 Tbsp. sherry vinegar
salt & pepper to taste
1 bu. fresh tarragon, chopped
2 Tbsp. smooth Dijon mustard
2 Tbsp. butter
1/2 cup diced tomato


In a bowl, add mustard, vinegar, clover honey, salt & pepper and blend with a wisk. Little by little add vegetable and olive oil. When the dressing is mixed, add chopped tarragon. Works very well with hand mixer or blender. Season to taste.

Take angel hair pasta and break them in 1/2 inch pieces (becomes vermicelli). Bring a pot of water to a boil with a little salt. Add broken angel hair pasta and boil for 2 minutes. Then cool off and mix together with a little olive oil. Reserve.

Warm up a non-stick pan with a little olive oil and a 1/2 spoon of butter. Once melted, add vermicelli. Saute for a minute or two. Add baby spinach. Saute again until half wilted. Put on plate. Sprinkle the top with cranberry and goat cheese. Drizzle with vinaigrette. Decorate with diced tomato and serve!