When I was at BlogHer Food in Seattle with my friend Alexis, we ate at a great restaurant called Matt’s in the Market. I ordered a simple, but very tasty salad topped with blue cheese and when I came home, was still craving something similar. This one combines spinach and hazelnuts with a slightly warmed dressing, then blue cheese crumbled over all.
10 oz spinach leaves, washed and ripped into bite sized pieces
1/2 small red onion, thinly sliced
1/2 cup blue cheese, crumbled
1/4 cup roasted hazelnuts (or you can use pecans)
1 garlic clove, minced
1 1/2 tbsp balsamic vinegar
2 tsp red wine vinegar
1 tsp honey
1/4 tsp salt
1/4 tsp cracked black pepper
1 tsp minced rosemary
1/3 cup olive oil
Measure the dressing ingredients into a mason jar, screw a lid on tightly, then give it a shake until everything comes together.
Just before you want to serve the salad, warm the dressing in a small pan until it begins to simmer. Set aside. Toss the spinach with the onion, roasted hazelnuts, and half of blue cheese in a large bowl. Drizzle some of the dressing over top and toss well. Divide the salad between bowls and top with extra cheese, hazelnuts, and fresh cracked pepper.
Adapted from Rebar