FEEDS: 2

WHAT YOU’LL NEED:

• ½ tomato, diced
• 1 T. balsamic vinegar
• 2-3 T. olive oil
• 2 cloves garlic, crushed
• 10 oz. package spinach, cleaned and sorted
• salt and pepper
• 3 slices of Chevre or goat cheese, (apx. 3 T.)
• ¼ C. chopped walnuts

LET'S COOK

Mix the diced tomato and balsamic vinegar in a small bowl and simply set it aside.

Heat the oil in a sauté pan over a medium high burner.

Add the crushed garlic and move it around as it begins to sizzle in the oil.

Add the spinach, season with the salt and pepper and then use a pair of tongs to move it around, turning it as it cooks down and wilts.

When the spinach is a deep emerald color and cooked, add the goat cheese and the walnuts, stirring it together to combine it well and melt in the cheese.

Turn off the burner. Divide the spinach mix on two plates and garnish with the diced tomatoes that have been removed from the balsamic vinegar.

Serve right away.

MORE IDEAS:

Almonds or pecans work equally well in this recipe.