Warm Walnut Goat Cheese and Beet Salad
1 large log goat cheese, (about 11-12 ounces), cut into 8 equal discs (Goat cheese is easier to cut with a wet thin-bladed knife)
1 tablespoon chopped fresh dill
1 tablespoon water
1 cup finely ground walnuts
7 ounces baby spinach
1/2 medium red onion, thinly sliced
1/2 cup Cains® Light Blush Wine Salad Dressing, plus more for serving
Salt and freshly ground
black pepper, to taste
1 can (15 ounce) drained sliced beets, or baby beets cut into quarters
Shape goat cheese pieces into compact rounds, about 3/4-inch thick. Sprinkle both sides with dill. In a shallow bowl, whisk egg and water together and put walnuts in another shallow bowl. Dip goat cheese rounds first into egg then into nuts, pressing to adhere crumbs to entire surface. Place coated cheese rounds in freezer for 30 minutes to firm.
Preheat oven to 450 degrees F. Bake goat cheese for 10 minutes until nuts brown slightly (cheese should be soft but still hold their shape). Toss spinach and red onion with dressing. Season with salt and pepper and divide among 4 plates. Top each with 1/4 of beets and 2 goat cheese rounds. Serve with extra dressing, as desired.