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Spinach beet Salad with Strawberry vinaigrette
Ingredients
- Ingredients
- 5-6 cups baby spinach leaves
- 4 medium-sized beets sliced, 1 for each plate
- ½ cup pomegranate arils
- ¼ cup hazelnuts toasted and chopped
- 3-4 oz Chevre goat cheese
- Strawberry Vinaigrette
- 1 cup about 4-6 strawberry pieces chopped
- 2 tablespoon honey or agave nectar
- 2 tablespoon extra virgin olive oil
- 4 table spoons white balsamic vinegar
- Salt and pepper to taste
Directions
- To make the vinaigrette. Add the chopped berries to a small food processor. Puree the berry with honey and vinegar. Transfer to a bowl and whisk the oil in a steady stream into the berry puree. Season with salt and pepper and set aside.
- Assemble the salad.
- On each plate. Arrange spinach leaves about 1-11/2 cups and 4-5 beet slices. Sprinkle pomegranate, hazelnuts equally. Scoop about a teaspoon size of the cheese and crumble over the salad.
- Spoon about 2 teaspoons of vinaigrette or set the bowl aside so each person can help themselves to the vinaigrette.
- Eat promptly.
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