Serves 6
I love salads, especially the crunch. Memorial Day weekend will bring out the hot dogs and hamburgers, but I also want a big healthy salad. You can find all the vinegars at Fresh market. I prefer a blend of both to cut the flavors but either is just fine by itself. Don’t forget the finishing balsamic glaze though- with the Fuji apples and goat cheese it brings the salad to another level. I prefer slated nuts, especially in summer salads.
Ingredients
1 large container organic baby spinach, washed
1 cup salted almonds
½ cup dried cherries
2 Fuji apples, sliced with skin on
2 pears, sliced with skin on
One thick slice goat cheese, cut into small wedges
Balsamic glaze- for garnish
1-pint Fresh strawberries- sliced (optional)
For dressing:
¼ cup canola oil
1/3 cup or more blood orange vinegar
1/3 cup pomegranate vinegar
Salt and pepper to taste
Splash fresh squeezed orange juice
Directions
- Whisk oil with vinegar. Add Orange juice until you find a balance of sweetness, about ¼ cup. Whisk well, season with salt and pepper.
- In a large wooden bowl- toss fresh washed spinach with all other ingredients except the balsamic glaze. Toss gently.
- Add vinaigrette and toss until combined. Serve on individual salad plates with a drizzle of balsamic glaze.
