Spinach Salad with Pomegranate Whiskey Dressing

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





  • 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

  • frechopped


  1. Whisk vinegar, whisky, mustard, honey, thyme, salt and pepper well.

  2. Slowly whisk in olive oil until well-blended.

  3. Set vinaigrette aside at room temperature for 30 minutes to an hour.

  4. Place ground almonds on a plate, and press one side of the cheese rounds into almonds until coated. Set aside.

  5. On a plate, make a base of spinach or mixed lettuces.

  6. Top salad with beets, chickpeas, and bacon.

  7. Place an almond/chevre round on top

  8. Sprinkle with mint.

  9. Lightly drizzle each plate with dressing, adding the remaining to a pitcher to pass.

    Orange Olive Oil can be used instead of the Wild Rosemary for a big citrus taste.