Baby Spinach Salad
With Pecan-Crusted Goat Cheese, Blueberries in a Peach-Vidalia Onion Vinaigrette
Serves 4. Recipe by Rosemary Rutland.
For the salad:
1/2 cup finely chopped toasted pecans
1 (8-oz.) log goat cheese, chilled
1 (6-oz.) bag raw baby spinach, stems removed
3/4 cup fresh blueberries
11⁄3 cup watermelon cubes, 1/2- to-3/4-inch dice
For the dressing:
1 cup fresh peach slices
11/2 tsps. finely chopped fresh mint
1 tbl. fresh lemon juice
2 tbls. cider vinegar
5 tbls. canola or vegetable oil
1 tsp. sugar, or to taste
2 tbls. finely chopped Vidalia onion
Salt and pepper to taste
1. Combine chopped peaches and mint. Spread pecan mixture on a plate or cutting board and gently roll cheese to coat evenly.
2. Place the peaches, lemon juice and cider vinegar in a blender and purée until smooth. Add 1⁄8 teaspoon salt and a pinch of pepper. Add the oil and purée until smooth and thickened.
3. Remove from blender, stir in onion and adjust seasonings. Cover and refrigerate.
4. In a large bowl, add the spinach and enough dressing to coat the leaves. Divide onto four chilled plates and garnish with blueberries and watermelon. Slice the goat cheese into eight equal pieces. Add two slices on top of each salad. Serve immediately.