Tomato, Goat Cheese & Spinach<\/h2>\n
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- 1 pkg (625g) Pelmen Foods Savoury Perogies<\/li>\n
- 2 cup cherry tomato (halved)<\/li>\n
- 2 tbsp. extra-virgin olive oil<\/li>\n
- 1 tbsp. Balsamic vinegar<\/li>\n
- 1 tbsp. brown sugar<\/li>\n
- 1 large garlic clove (finely minced)<\/li>\n
- Salt and fresh ground pepper<\/li>\n
- 3 cup baby spinach<\/li>\n
- 1 cup baby arugula<\/li>\n
- \u00bd cup red onion (thinly sliced)<\/li>\n
- \u00bc cup goat cheese (crumbled)<\/li>\n<\/ul>\n
Possible Toppings: Pine nuts, Feta.<\/h4>\n
Balsamic Vinaigrette:<\/h4>\n
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- 4 tbsp. extra-virgin olive oil<\/li>\n
- 3 tbsp. balsamic vinegar<\/li>\n
- 1 tsp honey mustard<\/li>\n
- Salt & fresh ground pepper<\/li>\n<\/ul><\/div>\n\n
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- Preheat oven to 450F and line a baking sheet with parchment paper.<\/li>\n
- In a medium bowl, toss tomatoes with olive oil, balsamic, brown sugar and garlic, season with salt and pepper.<\/li>\n
- 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.<\/li>\n
- Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins, drain and set aside.<\/li>\n
- Whisk together oil, vinegar, honey mustard and season with salt and pepper.<\/li>\n
- In a large salad bowl, add spinach, arugula, tomatoes, onions, perogies and gently toss with vinaigrette.<\/li>\n
- Top with goat cheese and serve.<\/li>\n<\/ol><\/div>\n