Spinach Salad w/Berries and Balsamic Dressing

from ButterYum

makes 8 servings

Ingredients

Dressing:

• • 1/2 cup balsamic vinegar

  • 1/2 cup fruity olive oil (or any mild/neutral oil)

  • 1 tablespoon honey

  • 1 tablespoon dijon mustard

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

Candied Pecans:

• • 1 cup roughly chopped pecan pieces

  • 2 tablespoons brown sugar

  • 2 teaspoons butter

Salad:

• • 10 ounces baby spinach leaves

  • 1/2 pound sliced strawberries

  • 1/2 pound fresh blueberries

  • 4 ounces crumbled feta cheese

  • 3 ounces red onion, thinly sliced (see notes below)

Directions

To prepare the onions:

• 1. combine one cup of water with 1 tablespoon of baking soda; stir well until the baking soda dissolves.

  2. Use a mandolin slicer or a very sharp knife to slice the onions into 1/8-inch thick slices and place them in the baking soda solution for 15 minutes.

  3. Rinse well with cold water before using.

To make the dressing:

• 1. in a small, heavy-bottomed saucepan over medium-high heat, reduce the balsamic vinegar to 1/4 cup; remove from heat.

  2. Combine the reduced balsamic, oil, honey, dijon mustard, salt, and pepper; whisk until fully combined (dressing will be thick). Set aside until needed.

To make the pecans:

• 1. In a large nonstick skillet over medium-high heat, stir the butter, brown sugar, and pecan pieces constantly until the butter and sugar coat the pecans and the smell of caramelized sugar fills the air (about 3 minutes).

  2. Transfer the pecans to a silicone or parchment lined sheet pan, spreading them out into an even layer, and allow them to cool completely.

To assemble the salad:

• 1. Just before serving, arrange the spinach leaves in a large salad bowl.

  2. Evenly distribute the onions, berries, candied pecans, and feta over the spinach..

  3. Drizzle some of the dressing all over the top for presentation and serve the remaining dressing on the side.

Notes

• • To reduce the bite of raw red onions, soak thinly sliced onions for 15 minutes in a solution of 1 tablespoon baking soda per 1 cup of water, then rinse well before using. This method was deemed the best by Cook’s Illustrated:

    • • “… (the) vinegar soak did rid the onions of much of their burn, but it was replaced by an equally strong sour taste, even after thorough rinsing. Milk was also very effective at removing the sulfur compounds, but it left the onions tasting washed-out. The best method—better than even plain water—was our own: a baking-soda solution (1 tablespoon per cup of water). Unlike the other methods, which merely do their best to leach away the offending sulfur compounds, the alkaline baking soda neutralizes sulfenic acid, the immediate precursor to the harsh-tasting thiosulfinates, and prevents them from forming in the first place. Just be sure to rinse the onions thoroughly before using to remove any soapy baking-soda taste.”

  • Leftover dressing keeps beautifully in the refrigerator, for up to a week, in an airtight container.

  • Be sure to use either a fruity olive oil or an oil with a neutral flavor (canola, safflower, etc). The first time I made this dressing, I used a very bold and peppery Spanish olive oil which overpowered the dressing.

  • Feel free to use all strawberries or all blueberries instead of mixing the two.

  • If you must, you can use a 2-cup glass measure and the microwave to reduce the balsamic vinegar, but the hot vinegar smell will be very intense so I strongly recommend reducing the vinegar in a saucepan on the stovetop with the fume fan on high.

  • To make ahead, store all the components in separate containers in the refrigerator (except the candied pecans) until ready to assemble.

adapted from cooking classy