• 1/4 cup Asian Ginger Soy salad dressing
  • 1/4 cup Peanut Shop Natural Peanut Butter (smooth)
  • 2 Fuji apples
  • 10 ounce baby spinach
  • 3/4 cup Peanut Shop Handcooked Virginia Peanuts (lightly salted), divided
  • 1/4 cup thinly sliced shallot
  • 1 teaspoon coarsely ground black pepper
  • 4 ounce goat cheese log


Whisk together salad dressing and peanut butter; set aside. Cut apples in quarters; remove core and seeds. Slice thin. Combine apples, spinach, 1/2 cup peanuts and shallot in a medium bowl. Finely chop remaining quarter cup peanuts; combine with black pepper. Place on wax paper and roll goat cheese log in peanut mixture. Cut into 6 round slices; pat remaining peanut mixture into goat cheese. Add salad dressing to salad and toss. Divide salad among plates and top each salad with goat cheese round.

Makes: 6 servings.

Note: For testing purposes Ken's Steak House Lite Asian Sesame with Ginger and Soy salad dressing was used.

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