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Spinach Salad with Cocoa Orange Dressing




Source of Recipe


wkrg
Spinach Salad with Cocoa Orange Dressing

http://www.wkrg.com/media/news4/cache/02-12-2009_take5-200x0.jpg

8 ounces, baby spinach, washed and dried
2 ounces, orange juice, reduced by half, you should start with four ounces
1 tablespoon, balsamic vinegar
1 tablespoon, cocoa powder, good-quality like valrhona
3 ounces, grapeseed oil
2 each, chicken breasts, I like the double lobe breasts about seven ounces each
½ cup, pine nuts, toasted, candied pecans are a sweeter substitute
5 ounces, goat’s cheese, crumbled


Assemble the dressing by combining the juice, vinegar, and cocoa powder. Whisk the mixture continuously being sure there are no lumps of cocoa powder. Add the oil while whisking continuously, and finish with a pinch of salt. The dressing is intended to dress the spinach leaves, but we have found that it also makes an excellent marinade for the chicken. Grill chicken breasts until cooked through. Slice the chicken breasts in to thin strips. Place the spinach, chicken slices, and three ounces of dressing into a medium sized bowl. Add salt and cracked black pepper to your liking. Mix well. Sprinkle the toasted pine nuts and goat’s cheese over the top and serve.