Mixed Braised Salad with Goat Cheese

Ingredients

2 tsp olive or vegetable oil

1 cup each sliced onions, sliced mushrooms, and red bell pepper strips

1 small garlic clove, minced

1/2 ounce shelled walnuts, broken into pieces

2 slices crisp bacon, crumbled

2 tbsp red wine vinegar

1 tbsp each lemon zest * and freshly squeezed lemon juice

4 cups thoroughly washed and drained spinach leaves, # torn into bite-size pieces

1 cup each torn Boston, Bibb, red leaf lettuce, and green leaf lettuce

1 ounce chevre (French goat cheese), crumbled

Method

• In 10-inch skillet heat oil; add onions, mushrooms, bell pepper, and garlic and cook over medium heat, stirring occasionally, until vegetables are tender-crisp, about 10 minutes.

• Add nuts, bacon, vinegar, lemon zest, and lemon juice and stir to combine; cook, stirring frequently, until mixture comes to a boil, about 1 minute.

• Add spinach and lettuce and stir to combine; cover and cook until spinach and lettuce are wilted, 2 to 3 minutes.

• To serve, transfer mixture to serving platter and top with cheese.

* The zest of the lemon is the peel without any of the pith (white membrane). To remove zest from lemon, use a zester or vegetable peeler; wrap lemon in plastic wrap and refrigerate for use at another time.

# Four cups each fresh spinach and lettuce yield a total of about 2 cups cooked.

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