SPINACH SALAD WITH ROASTED APPLE DRESSING, TOASTED PECANS &

Amarante

Wed, Dec 07 2016, 10:38 am

The dressing for this was outstanding. Sweet and tart dressing for spinach salad is very traditional so you can use it for other salad variants.

Toasting nuts adds more flavor even if the nuts are roasted when bought.

Add the chicken - subtract the goat cheese obviously but play around with combinations that work for you.

SPINACH SALAD WITH ROASTED APPLE DRESSING, TOASTED PECANS & GOAT CHEESE

Excerpt From: Tanya Holland - Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland

SERVES 4

A great salad must be perfectly dressed, with dressing lightly coating each leaf. None of this drizzle-over-the-top stuff. I like to mix frisée with spinach to add to the color and texture. The addition of some protein—roast chicken, roast turkey, or smoked trout—turns this salad into a satisfying main course.

ROASTED APPLE DRESSING

1 firm, tart apple, such as Honeycrisp or Fuji, cored, peeled, and chopped into 1/2-in/12-mm pieces
1 large shallot, minced
1 garlic clove, minced
1 TBSP fresh thyme leaves
1 CUP/240 ML apple cider or good-quality apple juice
1/4 CUP/60 ML apple cider vinegar
1/4 CUP/60 ML canola oil
1/4 CUP/60 ML extra-virgin olive oil
Kosher salt and freshly ground pepper
6 OZ/170 G baby spinach leaves
1 generous handful frisee
1 firm, tart apple, such as Honeycrisp or Fuji, cored, peeled, and thinly sliced
3 OZ/85 G chèvre or other soft goat cheese, crumbled
1/2 CUP/55 G pecan pieces, toasted and chopped
Kosher salt and freshly ground pepper

To make the dressing: In a small saucepan, combine the apple, shallot, garlic, thyme, and apple cider and cook over medium heat until the apple is tender and most of the liquid has cooked down, about 10 minutes. In a blender or food processor, combine the cooked apple mixture with the vinegar and process until smooth. With the blender running, drizzle in the canola and olive oils and process until smooth. Season with salt and pepper. (To make ahead, refrigerate in an airtight container for up to 3 days.)

In a large salad bowl, combine the spinach, frisee, apple, chèvre, and pecans. Season with salt and pepper and toss with 2 tbsp of the dressing. Serve immediately.

Toasting nuts or spices

Heat a dry frying pan over medium heat. Add the nuts or spices and toast, stirring occasionally just until fragrant.