Melt-in-your mouth Roasted Red Peppers and Baby Spinach

Dscn4102

Course Salads

Ingredients in this Recipe

1 small shallot, peeled and thinly sliced
1 tablespoon freshly squeezed lemon juice
1 tablespoon olive oil
1 tablespoon unsalted butter
1 2 ounce fresh chevre, crumbled
1/2 teaspoon course sea salt
2 clove garlic, thinly sliced
5 ounces fresh baby spinach leaves
freshly ground pepper, to taste

Recipe Preparation

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