Baby Spinach Salad with Yogurt Dressing

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Watermark Baby Spinach Salad

Ingredients

Baby Spinach Salad

  • 2 oz spinach
  • 2 Tablespoons pomegranate seeds
  • 1 oz crumbled goat cheese
  • ½ oz shaved fennel
  • 2 ½ oz creamy vanilla yogurt dressing

Yogurt Dressing

  • 1 quart Vanilla Yogurt
  • 1 ½ cups Rice Vinegar
  • 1 Vanilla Bean (split and scraped)
  • ¼ tsp Cayenne-Pepper
  • 3 T chopped Herbs (parsley, chervil, chives, thyme)
  • Salt and Pepper to taste

This salad is from one of my favorite chefs, Scott Cohen at Watermark Grill. Perfect this time of year with fresh spinach, goat cheese and yummy yogurt dressing.

Prepare Dressing

Combine all ingredients in a mixing bowl and mix thoroughly, seasoning with salt and pepper.

Prepare Salad

In a medium mixing bowl, start by placing 2 ½ oz of yogurt dressing in the bowl, then add the spinach; add ½ of the goat cheese, ½ of the fennel and toss thoroughly.

Serving

On a large plate, begin to build the salad by placing some of the mixed spinach down. Then place the remainder on top. Finish by garnishing with the remaining seeds, fennel and crumbled goat cheese, displaying all the different colors.

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