This winter salad is perfect for the holidays and will make you rethink how you feel about leafy greens. The dressing is what sets this salad apart from all the other salads you’ve tried. Made from scratch, this dressing has deep flavor profiles brought out by caramelizing shallots and apples then blending them with a balsamic and sherry reduction. If you try it be sure to let us know what you think and be sure to check out our catering Facebook page for even more recipes!
Winter Spinach Salad
Catering by Boundary Bay
1 apple, I recommend a hard, crisp, sweet apple
1 cup Shallots, trimmed and peeled, cut in half if large
1 cup Canola Oil
½ cup sherry
½ cup Balsamic Vinegar
¼ cup fresh Parsley, chopped finely
2 Tbsp fresh Chives, chopped finely
Juice and zest of 1 lemon
2 tsp Salt
2 tsp Freshly Cracked Pepper
2 T Agave Nectar
1 cup Olive Oil
½ pound Spinach
½ cup Cranberries
¼ cup Port
2 ounces Gorgonzola
½ cup Candied Pecans
Clean the shallots, peel outer layer, and trim ends. You can soak these in water for a hour or overnight to make peeling much easier. Cut in half if they are larger than a walnut. Wash, core, and cut apple into 1/8ths, leaving peel on.
Heat oven to 350F.
In an oven safe pan (stainless or french steel would be my recommendation) heat the canola oil. Fry shallots until golden brown on all sides but not burnt. Add apples to the pan, and put into oven. Roast until shallots are nicely caramelized, and apples have taken on a nice golden brown hue and are soft. Pour oil, shallots, and apples into a heat safe dish. Deglaze pan with sherry, add that to pan with oil, shallots, and apples. Cool in fridge, uncovered.
Cover cranberries with port. Set aside.
Crumble gorgonzola. Set aside.
Once cool, add all ingredients, except olive oil into a food processor or blender. Blend until mostly smooth, then add olive oil in thin steady stream until incorporated and emulsified.
In a large mixing bowl, toss spinach with ⅓ cup of dressing. Mix gently with wooden spoons. You can add more or less dressing to suit your tastes. Sprinkle in half of each: candied pecans, port soaked cranberries, and gorgonzola, reserving the rest of each. Mix, and plate. Use the remaining cheese, cranberries, and pecans to top each individual plate of salad.
If you don’t like gorgonzola, warm chevre medallions also go excellently! Cheers!