Sweet fancy Moses, I feel like it has been way too long since I’ve posted! It seems like we’ve been constantly on the go the past few weeks, so I am thrilled to be home and having a relaxing, lounge around weekend; I’m also stoked for the two-hour season premiere of Mad Men tonight, which I have been anxiously awaiting since the last season ended. Tonight, without doubt, we will be filling our Don Draper glasses with something delicious and settling in for the premiere.
This salad is actually a copy from a restaurant in the area. The sweet-tart fruit with the tangy goat cheese and nuts is a tasty combo, and the light and sweet vinaigrette doesn’t overpower the other flavors. We had this as a meat-less dinner salad with a nice crusty baguette. If you want to add meat, a grilled chicken breast would be nice, or you could ditch the goat cheese and add a salmon fillet.
Spinach Salad with Berries, Kiwi and Goat CheeseGenerously serves 2 as a dinner salad, or 4 as a side salad For a sweet little trick to easily peel kiwis, check out the tutorial from Steamy Kitchen here. Dressing 1 tablespoon of honey 3 tablespoons of light oil (Almond, canola, etc.) 1 tablespoon of water 1 1/2 teaspoons of white balsamic vinegar 1 tablespoon of Dijon mustard 1/4 teaspoon of kosher salt Salad 5 cups of lightly packed spinach, (or 5 good handfuls) 5-6 large strawberries, hulled and quartered 2 kiwis, peeled and sliced 1/3 cup of fresh blueberries 4 ounces of goat cheese, crumbled 1/4 cup of hazelnuts, toasted and chopped fine*
In a glass canning jar that can be fitted with a lid, add honey and microwave for 10-20 seconds so the honey will combine well with the remaining ingredients. Add remaining ingredients and shake well. Set aside, while preparing salad ingredients.
Lightly toss all but a handful of spinach with vinaigrette, and place in serving bowl. The dressing should only lightly cover the greens, so start slowly and more as needed to taste. Scatter remaining handful of spinach on top. Scatter the strawberries, blue berries and kiwis over salad. Top with crumbled goat cheese and toasted hazelnuts. Serve immediately, with crusty bread if desired.To toast the nuts: Try to buy shelled hazelnuts without the papery skins. To toast, spread the hazelnuts in a single layer on a rimmed baking sheet and place in a preheated 375°F oven. Toast for about 12 minutes until lightly browned. If the nuts still have the skins on, transfer them while they’re hot, to a clean kitchen towel and rub the nuts with towel to remove the skins.