Sunday, September 02, 2007

Spinach Salad with Gorgonzola, Cherries, & Almonds

Raspberry Vinaigrette

3/4 cup extra-virgin olive oil
3 tablespoons raspberry vinegar
1 tablespoon minced shallot or red onion
2 teaspoons minced fresh tarragon or 3/4 teaspoon dried
1 clove garlic , minced
1/2 teaspoon table salt
1/4 teaspoon ground black pepper

Shake all of the ingredients together in a jar with a tight-fitting lid. The dressing can be refrigerated for up to 7 days; bring to room temperature, then shake vigorously to recombine before using.


In a large bowl, combine:
1 bag baby spinach, washed (if necessary)
Handful or two of crumbled gorgonzola cheese
Handful or two of dried cherries
Handful or two of sliced almonds, toasted

Just before serving, toss with an appropriate amount of dressing.

While this is a simple salad I've made time and again using pears, I had never thought of using dried cherries until a business trip brought me to Traverse City, MI - Cherry Capital of the World! Enjoy!

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