More on our salad tour. I love a sweet element in a savory salad, it is that little note of surprise when you least expect it, add in creamy avocado, earthy mushrooms and one perfect ripe tomato, and a few shopped sundried tomatoes (Gary’s favorite) and you are sure to have a winner.
Blue Cheese, Apple and Avocado Salad
For the salad
8 oz baby spinach
2 tablespoons chopped sundried tomatoes – we use the ones that are not packed in oil, just dried and packaged…they aren’t as heavy or greasy
1 small green apple, sliced thin
6 mushrooms, sliced
1 ripe tomato, sliced
1 small avocado
1 tablespoon fresh, chopped mint
4 oz crumbled blue cheese
Cracked pepper and flake salt – season to taste
For the dressing:
3 tablespoons light olive oil or grapeseed oil
3 tablespoons balsamic vinegar
1-2 teaspoons water, optional
1 teaspoon Dijon mustard
1 teaspoon chopped shallot
1 teaspoon minced garlic
1 teaspoon chopped parsley
1 teaspoon chopped mint
Salt and pepper to taste
For the dressing – combine all ingredients in an airtight container and shake vigorously to make sure all the ingredients are well incorporated. Set aside until ready to use.
For the salad – layer each ingredient in a large serving bowl, reserving a bit of cheese to sprinkle on after the salad has been tossed. Season with salt and pepper and set aside until ready to serve. When ready to serve shake the dressing again to make sure everything is mixed and pour over the salad. Toss well to incorporate all the flavors together. Top with the set aside cheese and serve.
Yummm. This is a wonderful recipe. Can’t wait to try it. Would you serve a Pinot Noir or a bolder wine with this?
Absolutely, probably a California very fruit forward Pinot Noir would be great…one with lots of strawberry and cherry flavors, and not as earthy. We have found a new Pinot that I am loving called Pali. Their Sonoma County Pinot Noir would be great with this!
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