Fresh salad greens as well as baby spinach are in season now. While at the farm market, look for local artisan cheese to use in this delicious seasonal salad!
baby spinach summer salad2 cups sliced strawberries 3 cups halved grapes 1/2 cup pine nuts 3 cups pecans 12 ounces baby spinach 6 cups chopped romaine 2 cups finely chopped celery 1/4 cup finely sliced sweet onion 8 ounces goat cheese or crumbled Gorgonzola your favorite vinaigrette (see chef carol’s recipe below)
Combine the berries and grapes in a bowl and set aside. In a dry skillet toast pine nuts and pecans until just golden and aromatic, stirring constantly, about 3 minutes. WATCH CLOSLEY as to not scorch or burn. Turn onto a plate and set aside.
In a large salad bowl toss the spinach, romaine, celery and onion untll well mixed. Add the fruit and toss again. Sprinkle nuts and cheese over top and serve with your favorite dressing.
I like a Raspberry Vinaigrette!
chef carol’s poppy seed dressing1/4 cup sugar 1/4 teaspoon dry mustard 1/2 teaspoon salt 1 tablespoon onion 3 tablespoons rice vinegar 1/2 cup oil 1 teaspoon poppy seeds
Put sugar, mustard, salt, onion and vinegar in blender. Blend a few seconds to combine completely. Slowly add oil, until all oil is incorporated and mixture is thick. Stir in poppy seeds and pour into serving container. Chill before serving.
Makes about 1/2 cup dressing. Store in refrigerator.