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
Ingredients:
Dressing:
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3 tablespoons The Olive Scene Pomegranate Balsamic Vinegar
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1 tablespoon single malt whiskey
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1 tablespoon honey
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2 teaspoons dijon, or gourmet mustard
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1 teaspoon dried thyme
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1/2 teaspoon sea salt
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freshly ground pepper
Salad:
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1/2 pound Baby spinach or wild mix (enough for 4 people)
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1 cup Roasted beets, chopped
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1 can chickpeas
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small log mild chevre cut into 4- 1 inch slices
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½ c chopped almonds
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4 slices bacon, cooked and crumbled
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frechopped
Directions:
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Whisk vinegar, whisky, mustard, honey, thyme, salt and pepper well.
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Slowly whisk in olive oil until well-blended.
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Set vinaigrette aside at room temperature for 30 minutes to an hour.
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Place ground almonds on a plate, and press one side of the cheese rounds into almonds until coated. Set aside.
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On a plate, make a base of spinach or mixed lettuces.
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Top salad with beets, chickpeas, and bacon.
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Place an almond/chevre round on top
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Sprinkle with mint.
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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.