1 4oz. log soft fresh goat cheese, chilled 1/2 cup chopped macadamia nuts, chopped 3 slices gf bacon, chopped 1 Tablespoon balsamic vinegar 3 Tablespoons extra virgin olive oil Salt and freshly ground black pepper to taste 6 cups mixed spinach, trimmed and rinsed 2 Roma tomatoes, cut into wedges 1 Tablespoon olive oil
Cut the goat cheese log crosswise into 4 rounds. Place nuts in a shallow bowl. Press cheese rounds into nuts, turning to coat. Arrange cheese rounds on a plate; reserve remaining nuts. Cover cheese; chill.
Place the bacon in a skillet and brown until crisp. Drain on paper towels.
In a small bowl, whisk together the balsamic vinegar and oil until emulsified. Adjust seasonings to taste with salt and freshly ground black pepper.
In a large salad bowl, toss the spinach with 1/2 the dressing. Taste the spinach and add more dressing if needed (avoid over saturating the leaves). Divide the greens among 4 salad plates. Top with tomato wedges and crisped bacon.
Heat 1 tablespoon olive oil over medium heat. Add the cheese rounds; sauté until just warmed through but still holding shape, about 1 minute per side. Arrange cheese rounds on top of the salads. Sprinkle with reserved macadamia nuts and serve.