Watermelon Radish, Clementine and Spinach Salad

Shared by Elaine on her website, Flavour and Savour, this colorful salad offers several variations on the dressing that can be used.
4 cups baby Spinach leaves washed, dried, tough stems removed
2 medium Watermelon Radishes
2 medium Clementine oranges or mandarins
2 ounces Goat cheese or Feta cheese
1/4 cup Pecans or Walnuts
2 teaspoons Maple syrup
pinch Sea salt
1 teaspoon black Sesame seeds
2 Tablespoons Extra Virgin Olive oil
3 Tablespoons White Balsamic Vinegar, White Wine Vinegar* or Champagne vinegar (or try the Lemon Vinaigrette recipe at the bottom of this post)
*If using White Wine Vinegar, add the juice of a lemon or orange.
1. Wash and dry spinach and trim tough stems.
2. Using a mandoline or very sharp knife, slice the watermelon radish into paper thin slices.
3. Peel oranges and remove as much of the pith as possible. A soft vegetable brush works well for this task.
4. To make Maple-Glazed Pecans, heat a small skillet over medium heat. Add the pecans and maple syrup and heat, swirling the pan and watching closely, as they will burn quickly if left unattended. Once they become fragrant and are beginning to brown, remove the pecans to a piece of parchment paper or a clean plate. Next, sprinkle with a pinch of sea salt and set aside to cool.
5. Arrange the salad ingredients on a platter or on individual serving plates, beginning with a bed of baby spinach leaves, then add radishes, oranges, maple-glazed pecans and crumbled goat or Feta cheese.  Whisk olive oil and white balsamic vinegar together and toss or drizzle on salad. Sprinkle with black sesame seeds. Serve.
Lemon Vinaigrette Dressing
2 Tablespoons Lemon juice, freshly squeezed
1 Tablespoon White Wine vinegar
1 Tablespoon Dijon mustard
2 teaspoons Honey, Maple syrup or Sugar
1/3 cup Extra Virgin Olive oil
Whisk lemon juice, vinegar, sweetener and Dijon mustard until smooth. Gradually add olive oil, whisking until emulsified. Drizzle over salad, toss and serve.

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