Spinach, Endive, and Honey Dressing Salad
A light salad with fresh spinach, endive, and honey dressing, complemented with sheep cheese that adds a unique flavor. I chose the mature Manchego Viejo cheese, which might remind you of the taste from the times of Don Quixote of La Mancha. Endive and spinach are excellent sources of vitamins and minerals. This recipe serves 4.
Total1515 min
Prep1515 min
Servings44
Per serving250 kcal250 kcal
Ingredients
100 g fresh spinach
1 endive
a few beetroot leaves
half an orange
2 tablespoons pine nuts
Manchego Viejo cheese (or other sheep cheese)
Dressing
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons honey
1 tablespoon lemon juice
salt to taste
Preparation
1
Cut the endive in half.2
Remove the leaves, which are boat-shaped and perfect for holding the dressing.3
Wash the spinach and beetroot leaves.4
Slice the Manchego cheese thinly.5
Peel the orange and slice it into rounds.6
Toss everything together in a large salad bowl.7
Whisk together the olive oil, balsamic vinegar, lemon juice, honey, and salt in a separate bowl.8
Pour the dressing over the salad.9
Toast the pine nuts in a pan until golden.10
Sprinkle the pine nuts over the salad.Rate this recipe:
