Spinach Salad with Toasted Goat Cheese & Rouge Dressing

• Rouge Dressing
• 1-1/2 cups extra virgin olive oil
• 1/3 cup GREY POUPON Rouge Dijon Mustard
• 1/2 cup champagne vinegar
• Candied Walnuts
• 1 qt. walnut halves
• 2 each egg whites
• 1 cup sugar
• 2 Tbsp. ground red pepper (cayenne)
• Toasted Goat Cheese
• 2/3 cup GREY POUPON Rouge Dijon Mustard
• 32 pieces goat cheese, cut into 1/2-inch-thick rounds
• 2 cups panko bread crumbs
• 1/3 cup extra virgin olive oil
• 2 gal. baby spinach leaves
• 2 qt. strawberries, thinly sliced

1. Rouge Dressing: Whisk ingredients until well blended.
2. Candied Walnuts: Combine ingredients.
3. Pour onto parchment paper-lined sheet pan.
4. Bake in 350 degrees F standard oven 8 to 10 min.
5. or until crisp.
6. Cool.
7. Toasted Goat Cheese: Brush mustard onto both sides of each goat cheese round.
8. Coat each piece with panko crumbs.
9. Heat oil in saute pan on medium-high heat.
10. Cook goat cheese on both sides until warm and golden brown.
11. For each serving: Toss 2 cups spinach, 1/2 cup strawberries and about 2 Tbsp.
12. Rouge Dressing until combined.
13. Top with 1/4 cup Candied Walnuts and 2 Toasted Goat Cheese pieces.

dressing, extra virgin olive oil, mustard, champagne vinegar, walnuts, walnut halves, egg whites, sugar, ground red pepper, goat cheese, mustard, goat cheese, bread crumbs, extra virgin olive oil, baby spinach leaves, strawberries

Taken from www.kraftrecipes.com/recipes/spinach-salad-toasted-goat-cheese-rouge-dressing-165700.aspx (may not work)