Spinach salad with goat cheese and caramelized hazelnuts

I had recently written from my short trip to Barcelona. And also from the great tapas restaurant and the spinach salad.

In spite of its simplicity, I remembered it so much that I had to try it out directly.

Basically, it only consists of 4 components, but they are all so tasteful and make a great combination! I also can not really quantify, because you just take what you have there and where you feel like it ...

For the caramelized hazelnuts I first roasted a handful of hazelnuts at 200 ° C for about 10 minutes in the oven and then put them directly in a dishcloth and rubbed off the skins.

Heat 2 tbsp sugar in a heavy-bottomed casserole until the sugar has dissolved. Immediately add the hazelnut kernels and caramelise while stirring until golden yellow. Then place on a plate and let cool, break apart if necessary.

I've just washed 2 big hands full of fresh young spinach leaves for 2 people, In that case, I had a young Spanish goat hard cheese in one piece ( Cabra Semicurado ) and a total of about 100 g . Works with certainty also with Feta, Manchego or similar. Goat or sheep's cheese . Finely chop the cheese and sprinkle with the hazelnuts over the spinach.

For the vinaigrette, I usually use 1 El Balsamico rosso , in which I use dissolve about 1/2 Tl honey , then 1/2 Tl coarse sea salt . Add pepper and stir with a good olive oil (about 2-3 tablespoons oil ), stirring vigorously.