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