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 Spinach
Salad with Garlic Croutons, Goat Cheese, Kalamata Olives and
Garlic-Olive Oil Vinaigrette
For the Vinaigrette
3 Cups Olive Oil
1 Cup White Wine
Vinegar
5 Cloves of
Chopped Garlic
1 Tablespoon
Dijon
Salt and Pepper
To Taste
Emulsify (thoroughly
blend with a wire whisk) olive oil and vinegar. Combine remaining
ingredients and mix well. This recipe is for a large batch and stores
well in the refrigerator.
Garlic Croutons
1 cup of dry bread cut
into cubes
3 cloves of
garlic minced
¼ cup of canola
oil
3 tablespoons of
butter
Salt and white
pepper
Directions:
In a sauté pan, slowly
bring canola oil and butter to a golden brown. Add your minced garlic
and bread at the same time and season with salt and pepper. Continually
stir so no garlic sticks or burns to the pan (burnt garlic becomes very
bitter). Place in a 350 degree oven for approximately 8-10 minutes or
until crunchy (unless other texture is desired). Let cool in same pan on
top of your stove.
Assembly:
Take a mixing bowl and
place a handful of spinach per serving per person. Lightly dress the
spinach with your vinaigrette (you can always add more dressing on your
plate). Crumble desired amount of goat cheese and assemble your salad
with pitted Kalamata olives and the garlic croutons. You can also add
sliced radishes, tomatoes, and even candied pecans. The possibilities
are endless! Enjoy.
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