Spinach Salad with Honey Balsamic Vinaigrette

Contributed by
 Chef Randy Barta

Riverside Golf & Country Club, Portland, OR

Ingredients

For the balsamic vinaigrette

• 1 part balsamic vinegar
• 1 part red wine vinegar
• 2 parts good quality extra virgin olive oil
• 1 clove garlic finely minced
• Bee Raw Sweet Yellow Clover Honey Shop Now to taste (start with 1 teaspoon and add more as needed)
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

For the salad

• 4 oz. spinach, cleaned and stemmed
• 2 oz. arugula, stemmed as needed
• 1 head Belgian endive, chopped
• 1 red onion, sliced thin into rings
• 1 red apple sliced into thin wedges
• 4 to 6 oz. candied walnuts
• 8 to 12 oz. rogue river bleu cheese or other good quality bleu cheese, crumbled

Instructions

1. In a food processor or blender, combine all ingredients except the oil.
2. Blend on medium-high speed and add the oil slowly in a stream. Continue mixing for a few seconds more to allow the vinaigrette to emulsify.
3. Add salt and pepper to taste and adjust sweetness with the honey. Serve with following salad. Makes about 1 cup.
4. In a large mixing bowl combine the spinach, arugula, Belgian endive, red onion rings and red apple wedges.
5. Drizzle with enough dressing to lightly coat the greens and apples.
6. Toss well and put a good handful on each of four salad plates, arranging the apples to be seen.
7. Top with the bleu cheese crumbles and the candied walnuts. Add additional dressing as needed.

Serves 4 to 6.