1/2 pound baby spinach (about 5 cups)
1/4 cup shaved Pecorino Romano
1/4 cup toasted pecans
1/8 cup pickled red onions
4 tablespoons (2 ounces) unsalted butter
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon balsamic vinegar
In a large bowl, toss the spinach with the cheese, pecans, and pickled onion.
Heat the butter in a small saucepan or skillet over medium heat. Once the butter has melted, begin whisking and continue cooking until it becomes light brown and smells nutty, about 3 minutes. Remove from heat and whisk in the mustard, honey, and vinegar until emulsified.
Drizzle the warm dressing over the salad, toss to combine, and serve immediately.
To gauge when the butter is properly browned, I go more by aroma than color. Once my kitchen fills with that deliciously nutty scent, I know it's ready.
I'm partial to balsamic, but other vinegars, like red wine and sherry, work in the recipe too.
Makes enough for 2 side salads
1 teaspoon Dijon mustard, or other grainy mustard
1 1/2 tablespoons mayonnaise or full fat yogurt
Fresh pepper, to taste
1 tablespoon Champagne vinegar
Whisk together the mustard, mayonnaise, salt, sugar, and pepper until combined. Add the vinegar and whisk until smooth. Toss with salad greens and serve.
4 ounces (about 1 heaping cup) bleu cheese, crumbled
1/4 cup sour cream
1/4 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons lemon juice
Salt and pepper to taste
In a small bowl, use a fork to mash together the cheese and sour cream until it forms a chunky paste about the consistency of cottage cheese. Stir in the buttermilk, mayonnaise and lemon juice. Taste and season with salt and pepper. Store in a covered container in the refrigerator for up to one week.
For a thicker dressing to use as a dip, reduce the lemon juice to 1 tablespoon.
To make a wedge salad, slice a head of iceberg lettuce into 4 quarters. Trim away the core. Drizzle each quarter with 1-2 tablespoons blue cheese dressing and top with 1 teaspoon minced chives and 1 slice of bacon, crumbled.