Bowtie And Spinach Salad With Chèvre And Turmeric

• 1 box farfalle (bowtie pasta)
• 1 cup chevre (goat cheese)
• 3 handful baby spinach
• 1 can black olives
• 1 cup grape tomatoes
• 1 teaspoon turmeric
• 1/4 cup white wine vinegar
• 4 tablespoons dijon or yellow mustard
• 1/2 cup olive oil
• 1/4 cup honey
• 3 pinches salt and pepper, to taste

1. Cook the pasta according to package directions, just until al dente. When cooked, rinse the pasta under cold water.
2. In a large bowl, whisk together the vinegar, mustard, honey, and turmeric. When all combined, slowly begin to drizzle in the olive oil, still whisking. Taste and season with salt and pepper. Adjust any of the amounts of the ingredients to your taste.
3. Halve the tomatoes, and chop up the green onion into thin rounds. At this point, you could prepare any other vegetables to add into the salad, such as red peppers.
4. Add the pasta to the bowl and stir to combine.
5. Add in the chevre, spinach, olives, green onion, and tomatoes. Stir again to combine.
6. At this point, check the seasoning again. If you find the salad to be too dry, gradually add more olive oil and a bit of mustard.

chuevre, handful baby spinach, black olives, grape tomatoes, turmeric, white wine vinegar, yellow mustard, olive oil, honey, salt

Taken from www.epicurious.com/recipes/member/views/bowtie-and-spinach-salad-with-chevre-and-turmeric-576b5ddce43289453ac28df2 (may not work)