Baby Spinach Salad with Roasted Garlic Tomatoes, Hazelnuts and a Quince and Pear Vinaigrette
Prep Time: 30 minutes
Total Time: 60 minutes
- 500g fresh baby spinach leaves, washed and dried
- 300g assorted cherry tomatoes
- 3 garlic cloves, sliced
- 100g radish, sliced
- 100g hazelnuts, roasted and coarsely chopped
- 1 teaspoon sugar
- 3 tablespoons olive oil
- Handful of mixed herbs, finely chopped. I used oregano, thyme, basil and tarragon
- Pear and quince vinegar
- 1 teaspoon honey
- Sea salt and fresh cracked pepper
- Preheat the oven to 160 degrees C.
- In a medium bowl sieve add 2 tablespoons of olive oil, garlic and sugar. Mix well then tops the whole tomatoes in the mixture to coat well. Transfer the tomatoes with the flavored oil into an ovenproof dish and roast in the oven, first for 10 minutes then add the chopped herbs and place back into the oven for another 5 to 10 minutes.
- In a salad bowl place spinach leaves, radish slices and roasted hazelnuts. Set aside.
- Make the vinaigrette by adding the remaining olive oil and the flavoured oil from the roasted tomatoes into a small bowl, pour in the vinegar and honey, whisking until the mixture has combined homogeneously.
- Drizzle vinaigrette over the salad and toss gently. Serve in deep bowls, placing a few of the roasted tomatoes on top and some dark rustic bread.
Notes: The roasted tomatoes on their own make a great snack. I love eating them with the dark rustic bread and some gorgonzola cheese on top. The salad too can be served with some crumbled gorgonzola cheese on top, which will add a brilliant note to it.
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