1 bunch of fresh spinach
2 tablespoons extra virgin olive oil, divided
Salt and pepper to taste
½ cup balsamic vinegar
1 ounce goat cheese, crumbled
2 tablespoons walnuts, toasted and coarsely chopped Add 1 tablespoon olive oil and balsamic vinegar to a small saucepan and bring to a boil.
Reduce heat to medium-low and cook until reduced by half, stirring constantly. Remove from heat and set aside. Meanwhile, heat remaining olive oil in a large skillet over medium high heat. Add spinach, salt and pepper and cook until leaves are barely wilted. Add spinach to serving dish, sprinkle with goat cheese and walnuts, and drizzle with balsamic reduction. Serve warm.
From Julie Kolpin