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.
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
Cut the endive in half and remove the leaves, which are boat-shaped, perfect for holding the dressing.
Wash the spinach and beetroot leaves, and slice the Manchego cheese thinly. Peel the orange and slice it as well. Toss everything together in a large salad bowl.
In a separate bowl, combine the olive oil, balsamic vinegar, lemon juice, honey, and salt. Mix the ingredients and pour the dressing over the salad.
Toast the pine nuts lightly in a pan until golden, then sprinkle them over the salad.