Vinaigrette
» 1/2 cup golden or white balsamic vinegar
» 1/2 tsp white truffl e oil
» 2 tsp minced shallot
» 3 tsp minced fresh thyme
» 1/2 tsp salt & pepper (mixture of kosher salt and fresh ground tellicherry
pepper)
» 1/2 cup olive oil
» 1/2 cup canola oil
Whisk the top five ingredients together, then slowly add oil to make your vinaigrette. If you would prefer to have an emulsified dressing feel free to add a 1/2 tsp of Dijon mustard and mix the ingredients with a hand blender or food processor always adding the oil last.
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Salad
» 6 oz fresh baby spinach
» 3 oz arugula
» 1 large granny smith apple-slice 1/2 into 12 slices, cut rest of the apple
into 1/4 inch cubes
» 6 slices of your favorite bacon diced into 1/2 inch pieces and cooked
until crisp, drain fat
» 1 pint of fresh blackberries rinse and air dry
Mix spinach, arugula, diced apples, and bacon in a bowl with amount of dressing you wish to cover your greens (you may have extra for later use!) Divide your salad into 4-6 bowls, depending on the portion size you would like. Garnish each salad with 3 to 2 apple slices and 5-7 blackberries.
Photography By Joel Riner
As Featured In: Winter/Spring 2018 SPO Edition
