Salade d'Épinards au Chèvre, Mûres et Vinaigrette au Cassis

Spinach Salad with Goat Cheese and Blackberries and its Blackcurrant Dressing

Who said a salad had to be boring? In addition to enjoying seasonal fruits, this recipe will go well with grilled meats, fish and tofu!

 

Ingredients

Dressing:

  • 1 tbsp. Olive Pressée blackcurrant infused dark balsamic vinegar;
  • 1 tbsp. Dijon mustard;
  • 1 tbsp. Olive Pressée extra virgin coconut oil (liquefied);
  • 4 tbsp. Olive Pressée canola oil;

Salad :

  • 4 cups baby spinach;
  • 1/2 cup crumbled goat cheese (not for the vegan version of the recipe)
  • 1 cup fresh blackberries

  

Preparation

  1. Whisk the mustard and balsamic together.
  2. Whisk the canola oil and coconut oil together and combine with the mustard and balsamic mixture.
  3. On a plate, place a few handfuls of spinach, goat cheese and blackberries. Drizzle with dressing and serve.

 

Conservation

Store in the fridge for up to 1 week in an airtight container.

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