Spring Spinach Salad with Truffled Hawaiian Honey Vinaigrette
Spring Spinach Salad with Truffled Hawaiian Honey Vinaigrette
A hearty & flavorful spring salad that's enjoyable all year long!
Ingredients
- Salad
- 2 small beets, stems trimmed to 1"
- 1 teaspoon olive oil
- 8 bacon, diced
- 1 orange
- 16 spears of asparagus, grilled
- 4 ounces arugula or endive
- 8 ounces spinach, cleaned and stemmed
- 0.5 purple onion, thinly sliced
- 2 ounces blue cheese, crumbled
- 0.5 cup macadamia nuts, roasted and salted
- Dressing
- Reserved bacon fat from salad
- Reserved orange juice from salad
- 1 tablespoon whole grain mustard
- 2 tablespoons Hawaiian honey
- 4 tablespoons champagne vinegar
- 5 basil (large leaves)
- 2 teaspoons truffle oil
- 2 tablespoons olive oil
- salt & freshly ground pepper to taste
Instructions
- Preheat oven to 350°.
- Rub beets with olive oil.
- Place beets in a small roasting pan and cover with foil.
- Roast for 45-50 minutes or until tender.
- Cool, then peel and quarter.
- Sauté bacon over medium heat until crisp.
- Cool and reserve bacon drippings for salad dressing.
- Peel orange, then segment, reserving juice for salad dressing.
- Combine all dressing ingredients in a blender and process until smooth.
- Toss arugula (or endive) and spinach with salad dressing, bacon bits and asparagus.
- Arrange greens on plates.
- Top with asparagus, beets, orange segments and onions.
- Garnish with crumbled blue cheese and roasted macadamia nuts.
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