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Spinach Salad with Sherry Vinaigrette

Chef Fraser MacLeod,
529 Wellington

Make a large portion of this piquante dressing to store in the fridge for up to a few weeks.

1 cup sherry vinegar
3 cups extra virgin olive oil
3 Tbsp of finely chopped shallot
Sea salt and freshly ground black pepper, to taste

Candied Walnuts
¾ cup white sugar
1 ½ cup walnut halves (shelled)

½ cup of baby spinach
1 tbs of candied walnuts
2 tbs of sherry vinaigrette
1 tbs of gorgonzola
Sea salt and freshly ground black pepper, to taste.

1. Put all ingredients in a small jar with a tight fitting lid. Shake well. Refrigerate leftovers.

Candied Walnuts
1. Heat oven to 350 F. Roast walnut halves on a baking sheet for 2 minutes. Let cool.
2. In a large flat bottomed frying pan, melt the sugar until golden brown (be careful not to burn). Remove from heat.
3. Quickly add the walnuts to the caramelized sugar and stir with a wooden spoon. Stir until nuts are completely coated.
4. Scrape nuts out of pan and spread onto a baking sheet. Let cool at room temperature.
5. Once cool, chop nuts into small bits (not dust) using a food processor or by hand. Store leftovers in a sealed plastic bag for up to a month.

To Serve
1. In a large salad bowl mix the spinach, candied walnuts, a bit of the gorgonzola, and some salt and pepper.  Give the dressing a good shake, pour it over the salad and toss.

2. Place on a cold plate. Garnish with gorgonzola and candied walnuts.

3. Add grilled shrimp, sliced grilled chicken breast, or  thinly sliced steak to turn the salad into a main course.

Yield 1 servings

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