Spinach Salad with Honey Balsamic Vinaigrette
1 part Traditional Balsamic Vinegar
1 part Barrel-aged Red Wine Vinegar
2 parts Ultra Premium EVOO
1 clove garlic, finely minced
1 tsp sweet yellow clover honey, add more if desired
1 tsp Dijon Mustard
salt and pepper to taste
For the Salad
4 oz spinach, cleaned, stemmed
2 oz arugula, stemmed as needed
1 head Belgian endive, chopped
1 red onion, sliced thin into rings
1 red apple, sliced into thin wedges
4 – 6 oz candied walnuts
8-12 oz good quality bleu cheese, crumbled
In a food processor or blender, combine all vinaigrette ingredients, except the oil.
Blend on medium-high speed and add the oil slowly in a stream. Continue mixing for a few seconds more to allow to emulsify.
Add salt and pepper to taste and adjust sweetness with honey.
Makes 1 cup
In a large mixing bowl, combine the spinach, arugula, endive, red onion, and red apple wedges.
Drizzle with enough dressing to lightly coat the greens and apples. Toss well.
Top with bleu cheese crumbles and candied walnuts. Add additional dressing as needed.