Pelmen Foods USA

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Tomato, Goat Cheese & Spinach

Tomato, Goat Cheese & Spinach

  • 1 pkg (625g) Pelmen Foods Savoury Perogies
  • 2 cup cherry tomato (halved)
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. Balsamic vinegar
  • 1 tbsp. brown sugar
  • 1 large garlic clove (finely minced)
  • Salt and fresh ground pepper
  • 3 cup baby spinach
  • 1 cup baby arugula
  • ½ cup red onion (thinly sliced)
  • ¼ cup goat cheese (crumbled)

Possible Toppings: Pine nuts, Feta.

Balsamic Vinaigrette:

  • 4 tbsp. extra-virgin olive oil
  • 3 tbsp. balsamic vinegar
  • 1 tsp honey mustard
  • Salt & fresh ground pepper
  1. Preheat oven to 450F and line a baking sheet with parchment paper.
  2. In a medium bowl, toss tomatoes with olive oil, balsamic, brown sugar and garlic, season with salt and pepper.
  3. Spread tomatoes cut side up with liquid on lined baking sheet and roast in oven for 30 mins until caramelized. Remove from oven and set aside to cool.
  4. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins, drain and set aside.
  5. Whisk together oil, vinegar, honey mustard and season with salt and pepper.
  6. In a large salad bowl, add spinach, arugula, tomatoes, onions, perogies and gently toss with vinaigrette.
  7. Top with goat cheese and serve.