Spinach Salad with Preserved Sour Cherries
This ACF Original recipe is clearly inspired by a variety of salads, but is the ultimate side or luncheon main during the cold season.
Servings: 8 -10
Ingredients
- 2 eggs , boiled and chopped
- 1/2 cup or 100g fried bacon lardons
- 1/2 cup or 100g toasted pine nuts
- 1/2 cup or 100g thinly sliced red onions
- 800 g tender baby spinach leaves , cleaned and dried
- 1/2 cup or 100g preserved sour cherries
- 1/2 cup or 100g shredded Parmesan Cheese
- Freshly ground pepper , to taste
Ingredients for the Dressing:
- 3 cloves garlic , minced
- 1 teaspoons salt
- 3/4 cup or 150g mayonnaise
- 1/4 cup or 60g Balsamic vinegar
- 1/4 cup sugar
Instructions
Instructions for the Dressing:
- Place the minced garlic on a cutting board; pour salt over the top of it and combine together with a fork to emulsify
- Place emulsified garlic and salt into bowl with remaining ingredients; stir to combine
- Add freshly ground pepper and adjust seasonings, cover tightly with plastic wrap and chill until needed
Instructions for the Salad:
- Place the first 4 ingredients carefully into the bottom of the serving bowl (careful not to mix together)
- Place spinach on top
- Top with preserved sour cherries
- Cover well with plastic wrap and chill until needed
Preparing for Service:
- Toss all ingredients in the salad bowl gently; combine well
- Pour dressing into bowl; gently toss to coat all tender leaves
- Sprinkle cheese throughout and garnish with some on top