Photograph by Michael Graydon & Nikole Herriott
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Bloomsdale Spinach Salad with Honey-Garlic Dressing, Feta, & Pine Nuts
Description
The garlic confit is essentially garlic cloves (several heads, separated, would make you a good supply of this), peeled and submerged in olive oil, thyme and bay leaves, and cooked in the oven at 350 F until soft, 45 minutes.
Ingredients
Scale
- Ciabatta Croutons
- 1 day old ciabatta bun
- 1/4 cup EVOO or garlic Confit
- Honey-Garlic Dressing
- 1/4 cup red wine vinegar
- 3 Tbsp fresh lemon juice
- 3 garlic cloves, minced
- 1 shallot minced
- 1 Tbsp honey
- 3/4 cup EVOO
- Kosher salt
- Freshly ground black pepper
Salad
- Pine Nuts (opt)
- 1 bunch spinach
- 1/2 cup pitted olives
- 2 oz feta cheese, crumbled
- 3 oz cherry tomatoes, halved
- Kosher salt
- Freshly ground black pepper
Instructions
- To make the croutons: Preheat the oven to 350ºF. Slice the bun into 12 slices. Each slice should be about the thickness of your thumb. Arrange the ciabatta slices on a baking sheet and brush both sides with oil — and optional garlic confit. Bake until crisp all the way through about 8 to 10 minutes. Set aside, and leave the oven on.
- On a small baking sheet, spread out the pine nuts in one layer (if using). Toast the pine nuts in the oven until golden brown and fragrant, about 6 minutes, stirring the nuts after 3 minutes. Set aside.
- To make the dressing: In a small bowl, combine the vinegar and lemon juice. Stir in the garlic and shallot, and let stand for several minutes. Whisk in the honey and then the olive oil. Season with salt and pepper. Keep in a warm spot until ready to use.
- In a large bowl, combine the spinach, olives, cheese, pine nuts and croutons. Mix without completely smashing the cheese and croutons. Add tomatoes and season. Serve immediately.
Notes
- Not included in your box: honey, olive oil, salt, pepper, pine nuts (opt)
