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:

• 1/2 cup The Olive Scene Wild Rosemary Olive Oil

• 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

Salad: 

• 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

Directions:

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.

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