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Green: Spinach Salad w/ Roasted Shallot Vinaigrette

Source of Recipe

Rocky Mountain News


List of Ingredients

1 pound spinach, cleaned
1 red onion, julienned
2 oranges, peeled and sectioned
3 beets, roasted or boiled, then sliced
4 ounces Maytag blue cheese
1 ounce toasted pine nuts


Roasted Shallot Vinaigrette:
10 ounces shallot, roasted
2 tablespoons garlic
4 ounces balsamic vinegar
1 cup orange juice
2 cups extra virgin olive oil
2 ounces basil
1 1/2 ounces honey
Salt and pepper



Recipe

Place all vinaigrette ingredients in blender, except oil. Add oil in a steady stream while blending at high speed.


Combine salad ingredients in a large bowl. Drizzle with dressing. Toss.

Serves 4