I typically meal plan for the upcoming week on Saturday afternoon so I can be ready to shop first thing Sunday morning. If I’ve planned on making a ‘I’m pretty sure Ben’s going to hate this’ recipe, I’ll run it by him to gauge how horrified he’d be if I actually went through with it. It always sounds like a good idea at the time, until the following inevitably happens… Me: “Hey will you eat an Almond-Crusted Warm Goat Cheese Spinach Salad with Cherries if I make it this week?” Ben: “Mmmm…yeah.” Me: “Really?!” Ben: “Yeah. You mean like as an appetizer? Totally.” Me: “No I mean like for dinner.” Ben: “Oh you mean like before dinner…” Me: “NO I MEAN AN ALMOND-CRUSTED WARM GOAT CHEESE SPINACH SALAD WITH CHERRIES AS OUR ENTIRE DINNER.” Ben: “Oh…no. NO!“ At this point he’s so horrified at the thought of only eating goat cheese, leaves and fruit for dinner, that I figure I’ll have to scrap the entire recipe because he’s lost ALL taste for it. Unless… Unless I can quickly & cleverly modify the meal in some way that will swiftly bring him back around, and glory can once again be mine! Ok, “cleverly” usually entails just adding a chicken breast. Seriously though, it works every time. Me: “What if I add a chicken breast on top? Ben: “Fine.” Victory! Thus, Almond-Crusted Warm Goat Cheese Spinach Salad with Cherries (and Chicken Breast) made it back on this week’s menu before it ever even really left. This might be my very favorite salad of the entire summer!
Think sliced goat cheese studded with sliced almonds then baked until warm and creamy.
Added to a bed of baby spinach then topped with juicy cherries, toasted almonds, and drizzled with balsamic reduction.
So amazing!
Like I said, feel free to add a chicken breast!
It’s great when everybody wins, no?
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