Baby Spinach Salad with Warm Sonoma Goat Cheese


  • 3 Oranges, peeled and cut into segments
  • 1/2 cup Sliced blanched almonds, lightly toasted
  • 3/4 cup Tart, dried Michigan cherries**
  • 1 cup Port wine**

** Soak Cherries in Port, heat on low until cherries absorb all the port


Salad Assembly – Toss 9 cups of cleaned baby spinach in dressing, and top with oranges, cherries and almonds. Put warm goat cheese medallions on top and you’re in luck, you’ve made one sweet salad!

For Goat Cheese Cakes


  • 1/4 cup Water
  • 1 egg – Mix well with water for egg wash
  • 6 2oz. Medallions of Laura Chanel Goat Cheese
  • 1 cup Panko, toasted **
  • 1/2 cup Ground toasted almonds
  • 1/2 bunch Chives, cut finely

** Japanese bread crumbs made with wheat flour, found at a Japanese specialty store


Form 2 ounce medallions, and dip into egg wash. Roll in almond and chive breading. Place in 350° oven for 8 minutes to warm.

For Orange Sherry Vinaigrette


  • 3/4 cup Pure olive oil
  • 1/3 cup Aged sherry vinegar
  • 1/4 cup Orange juice concentrate
  • 2 Shallots, finely diced
  • 3 tbsp. Fresh Tarragon, chopped
  • Pinch of Salt and Pepper


Blend together the ingedients, add salt and pepper to taste.

View All Recipes

Policies   |   Accessibility   |   Credits   |   © 2023 Merry Edwards Winery

Policies   |   Accessibility   |   Credits
© 2023 Merry Edwards Winery