Wilted Spinach Salad

Method9 steps

1. 1

   Step 1: Mix the ½ small red onion with 3 tbsp of the apple cider vinegar, 1 tbsp honey, 1 tbsp fresh tarragon, ½ tsp kosher salt and 3 tbsp water in a jar or small bowl. Cover and shake or stir. Leave for 30 minutes, shaking or stirring every 10 minutes. Meanwhile, toast the walnuts and get the spinach ready. After the 30-minute pickle, reserve 2 tbsp of its liquid for the dressing, then drain and keep the onions for final assembly.

   Pickle onions for 30 minutes; nuts and spinach prep can overlap · 30 minUses ½ small red onion, thinly sliced lengthwise · 3 tablespoons of 5 tablespoons total · 1 tablespoon (3 teaspoons) of 5 teaspoons total · 1 tablespoon (3 teaspoons) for pickling · ½ teaspoon of 1¼ teaspoons total · 3 tablespoons water

2. 2

   Step 2: Meanwhile, toast the ¾ cup walnuts in a dry medium skillet over medium heat, tossing occasionally, about 6 minutes, until lightly toasted. Transfer to a plate to cool.

   Uses ¾ cup shelled walnut halves or pieces

3. 3

   Step 3: After the onions have pickled for 30 minutes, whisk the reserved 2 tbsp pickling liquid with the Dijon mustard (1½ tablespoons), red pepper flakes (½ teaspoon), remaining 2 tsp honey, remaining 2 tbsp apple cider vinegar, ½ tsp kosher salt and ½ tsp black pepper. Set the dressing near the stovetop.

   Uses 2 tablespoons reserved from step 1 · 1½ tablespoons · ½ teaspoon · Remaining 2 teaspoons of 5 teaspoons total · Remaining 2 tablespoons of 5 tablespoons total · ½ teaspoon of 1¼ teaspoons total · ½ teaspoon of 1 teaspoon total

4. 4

   Step 4: Place the 10 oz baby spinach in a large heatproof bowl and have a well-fitting cover ready.

   Uses 10 ounces baby spinach

5. 5

   Step 5: Wipe out the walnut skillet if needed. Warm the ⅓ cup olive oil over medium heat until shimmering. Add the 2 minced garlic cloves and stir continuously for 1–2 minutes, until fragrant. Vigorously whisk in all of the prepared dressing until emulsified and hot, bubbling at the edges.

   Uses ⅓ cup · 2 large cloves, minced · Complete dressing mixture made in step 3

6. 6

   Step 6: Remove the skillet from the heat. Pour the hot dressing over the spinach, keeping about 2 tbsp in the skillet for the beans. Cover the bowl securely and shake to coat the spinach. Leave covered while heating the beans.

   Uses Spinach placed in bowl in step 4 · Use all but about 2 tablespoons; leave the measured remainder in the skillet for step 7. The poured share is not separately measured.

7. 7

   Step 7: Add the drained and rinsed 15-ounce can of cannellini beans to the dressing remaining in the skillet. Warm over medium heat for about 2 minutes, stirring carefully so the beans stay whole.

   Warm beans for about 2 minutes · 2 minUses 1 (15-ounce) can, drained and rinsed; drained mass unspecified · About 2 tablespoons left in skillet in step 6

8. 8

   Step 8: Turn off the heat. Quickly stir the lemon zest, ¼ teaspoon kosher salt, and ½ teaspoon black pepper into the beans. Add the beans to the spinach without stirring, cover immediately, and shake the bowl. Rest covered for 3 minutes.

   Rest covered spinach and beans for 3 minutes · 3 minUses Finely grated zest of 1 large lemon (about 1 tablespoon) · ¼ teaspoon of 1¼ teaspoons total · ½ teaspoon of 1 teaspoon total · Same complete spinach bowl from step 6 · Same complete warmed bean mixture from step 7

9. 9

   Step 9: Transfer the rested spinach and cannellini beans to a serving platter, layering with the drained pickled onions and 4 oz crumbled goat cheese. Top with all the toasted walnuts and about 2 tsp fresh tarragon, then serve immediately.

   Uses Same complete covered mixture rested in step 8 · Onions prepared and drained in step 1 · 4 ounces, crumbled · Same complete toasted walnut supply from step 2 · About 2 teaspoons reserved for garnish; recipe-card amount