Land of Milk and Honey

Cooking with Honey by Laurie Dotson

The next spring dinner party will see this served as its first course.

 

Spinach Salad with Honey Balsamic Vinaigrette

Ingredients

For the balsamic vinaigrette

  • 1 part balsamic vinegar

  • 1 part red wine vinegar

  • 2 parts good quality extra virgin olive oil

  • 1 clove garlic finely minced

  • honey to taste (start with 1 teaspoon and add more as needed)

  • 1 teaspoon Dijon mustard

  • Salt and pepper to taste

For the salad

  • 8 oz. spinach, cleaned and stemmed

  • 8 oz. arugula, stemmed as needed

  • 1 red onion, sliced thin into rings

  • 1 ripe pear sliced into thin wedges

  • 3 oz. dried cranberries
  • 4 to 6 oz. candied walnuts

  • 8 to 12 oz. rogue river bleu cheese or other good quality bleu cheese, crumbled

Instructions

  1. In a food processor or blender, combine all ingredients except the oil.

  2. Blend on medium-high speed and add the oil slowly in a stream. Continue mixing for a few seconds more to allow the vinaigrette to emulsify.

  3. Add salt and pepper to taste and adjust sweetness with the honey. Serve with following salad. Makes about 1 cup.

  4. In a large mixing bowl combine the spinach, arugula, red onion rings and pear wedges.

  5. Drizzle with enough dressing to lightly coat the greens and pears.

  6. Toss well and put a good handful on each of four salad plates, arranging the pears to be seen.

  7. Top with the bleu cheese crumbles, dried cranberries and the candied walnuts. Add additional dressing as needed.

Serves 4 to 6.

It may serve 4 to 6 but at our house it serves 2…my husband gets a serving and I eat all the rest!  haha

Enjoy this healthy salad and please eat responsibly !

YUM Laurie Dotson-

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