FRESH SPINACH and FRISÉE
SALAD
| 1 pound |
Fresh spinach, washed, dried |
| 2 handfuls |
Frisée |
| 1 sm.jar |
marinated mushrooms, drained |
| 6 |
slices Nueske's bacon, cooked until crisp, then
crumbled |
| ½ cup |
shredded Manchego cheese |
| 3 |
scallions, sliced thinly, lengthwise |
In a large shallow serving bowl combine the spinach and frisée - I
have measured the amount of frisee to use by the "handful" as
frisée is
sold by the "head" and a handful is a good measurement for one serving.
Add the remaining ingredients to the salad and toss to combine.
Dressing
In a mini processor, combine ¼ cup sherry vinegar, 1 large clove
garlic, 3 tablespoons mango chutney, 1 tablespoon Dijon mustard,.
Process until garlic clove is minced. With the machine running,
add Olave 100% organic extra virgin olive oil to the mixture until a slightly thick mixture
develops. Taste for seasoning and add salt and pepper as desired.
If mixture tastes too tart, add a dash of sugar and a splash more olive oil and process again.
Drizzle the dressing onto the salad mixture, a little at a time -
nothing worse than an "overdressed" salad!
If you'd like to add a touch of color to each serving, use edible
flowers such as nasturtiums (shown above) or other varieties that have been grown
without pesticides.
If making dressing by hand, use a small stainless bowl and a wire
whisk. Mince garlic by hand before adding. Secure the bowl
on the counter while whisking in the olive oil by placing a damp cloth or paper towel under
the bowl.
Yield: 4 servings
