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Warm Spinach Salad with Roasted Beets, Goat Cheese & Apples tossed with Raspberry Vinaigrette Dressing

Caroline Kojian
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A light summer salad, best enjoyed with good friends :-)

 

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• -olive oil (to saute garlic & shallots)
• -slivered garlic
• -sliced large shallots
• -sliced mushrooms
• -baby spinach
• -toasted pine nuts (pecans & walnuts go well too, even candied ones...)
• -diced granny smith green apples (great for it's tartness)
• -crumbled goat cheese (french feta cheese goes well too)
• -roasted and sliced beets
• (I use the eyeballing technique, please pardon me for not giving the exact measurements...)
• quickly saute all of the first above 4 mentioned ingredients together, then add the spinach and give it a rapid toss on the stove, then transfer it to a large mixing bowl and toss in the beets, pine nuts, apples & goat cheese... at the end spread and toss well with the raspberry vinaigrette dressing (recipe follows) and transfer it to a decorative salad bowl and enjoy :-)
• RASPBERRY VINAIGRETTE DRESSING:
• -1.5 cups of fresh raspberries
• -2 Tbls. raspberry vinegar or sherry vinegar
• -2 Tbls. fresh lemon or lime juice
• -a pinch of dry mustard
• -1/2 cup of a mild oil such as canola or vegetable oil
• -a touch a honey
• -finely chopped parsley (optional)
• -salt and freshly ground black pepper to your liking
• Puree the raspberries and then strain to remove the seeds...
• add all of the dressing ingredients (including the strained raspberries) in a blender & blend away :-)