A great dinner salad. Perfect for a patio dinner, or casual evening with friends when looking for something not so heavy, yet is still filling.
Cooking Time: 8-10 min Servings: 4
3 tablespoons The Olive Scene Pomegranate Balsamic Vinegar
1 tablespoon single malt whiskey
1 tablespoon honey
2 teaspoons dijon, or gourmet mustard
1 teaspoon dried thyme
1/2 teaspoon sea salt
freshly ground pepper
1/2 pound Baby spinach or wild mix (enough for 4 people)
1 cup Roasted beets, chopped
1 can chickpeas
small log mild chevre cut into 4- 1 inch slices
½ c chopped almonds
4 slices bacon, cooked and crumbled
Whisk vinegar, whisky, mustard, honey, thyme, salt and pepper well.
Slowly whisk in olive oil until well-blended.
Set vinaigrette aside at room temperature for 30 minutes to an hour.
Place ground almonds on a plate, and press one side of the cheese rounds into almonds until coated. Set aside.
On a plate, make a base of spinach or mixed lettuces.
Top salad with beets, chickpeas, and bacon.
Place an almond/chevre round on top
Sprinkle with mint.
Lightly drizzle each plate with dressing, adding the remaining to a pitcher to pass.
Blood Orange Olive Oil can be used instead of the Wild Rosemary for a big citrus taste.