Chef Shane Spillers from Eno's Pizza Tavern stops by Good Day to make a summer salad with fresh grapes, baby spinach, goat cheese and a lemon-thyme vinaigrette dressing.
Spinach & Things Salad
9 oz. bag of washed fresh Baby Spinach, large stems removed
½ cup Pecan Halves, roughly chopped
¼ tsp. Salt
1 Tbsp. Honey
2 oz. Goat Cheese
1 cup Red or Black Grapes, rinsed & halved
Lemon-Thyme Vinaigrette (see sub recipe)
1 medium Shallot or Onion, finely diced
2 sprigs Fresh Thyme, removed from stems and roughly chopped
1 heaping Tbsp. Dijon Mustard
Juice of one large Lemon
2 tsp. Agave Nectar or Honey
¼ tsp. salt
½ cup Extra Virgin Olive Oil (or olive/grapeseed oil blend if you prefer a milder taste)
Build the salad: In a small cup or bowl, combine chopped pecans with the salt and just enough of the honey to coat all nuts to make honey pecans. Add spinach, honey pecans, and grapes to a large salad bowl.
Make the dressing: Combine diced shallot, thyme, mustard, lemon juice, agave, and salt in a small bowl and whisk with a fork to combine. Slowly add olive oil, whisking periodically to emulsify the dressing. Taste, and add a little more agave/honey if dressing is too tart.
Toss the salad: Gently toss salad mix with dressing, adding dressing gradually to taste (recipe should make a little extra). Garnish with crumbled goat cheese, and serve.