Recipe by Chef Jacquie
Container/bag of spinach
1/4 Cup of raspberry vinaigrette (recipe is below)
Salt and pepper to taste
Fresh cheddar cheese
Fresh strawberries, for garnish
–Raspberry Vinaigrette Ingredients
1/3 Cup raspberry vinegar (The raspberry vinegar I use is called “Huilerie Beaujolaise” available at DiBruno Bros., which is one of our stops on the Italian Market Tour)
2/3 Cup extra virgin olive oil
2 Tablespoons honey
–To Make the Sald
In a large bowl add spinach, a pinch of salt and pepper, vinaigrette and toss together until leaves are well coated.
Place a mound of salad in the center of chilled plate, cube cheddar cheese and garnish with a few strawberries.
–To Make the Raspberry Vinaigrette
Place all ingredients in a cruet or sealed container and shake vigorously.
For creamy vinaigrette add 1 tablespoon of Dijon mustard.