This delicious salad will nurture your love for sensory pleasures of the palette. The sweet, crunchy flavor of honey-glazed walnuts contrasts with the pungent Gorgonzola cheese and fresh spinach. Enjoy as an appetizer or light summer entrée.
Serves 4 to 6
Ingredients 2 pounds fresh spinach, washed and stemmed 1 cup honey-glazed walnuts (see instructions below) ½ cup crumbled Gorgonzola cheese ½ cup currants 3 tablespoons poppy seed dressing (see recipe below)
Toss all ingredients together and arrange on chilled plates.
Honey-Glazed Walnuts
Ingredients ½ teaspoon ghee (Find recipe here) 1 cup walnut pieces 1 tablespoon honey
Heat the ghee to the smoking point in a skillet. Toss in the walnuts and sauté for 2 minutes, until golden. Add the honey and coat the walnuts well. Let cool completely before using.
Poppy Seed Dressing
Makes about ¾ cup
Ingredients 1 tablespoon Dijon mustard 1 tablespoon olive oil 1 tablespoon honey 1 tablespoon Bragg’s Liquid Aminos or tamari sauce 1 tablespoon lemon juice ½ cup orange juice ¼ cup plain yogurt (lowfat or nonfat) 1 tablespoon poppy seeds
Combine all the ingredients in a small jar and shake well. The dressing can be stored in the refrigerator for several days.
