Bistro Salad

Bistro Salad
Makes 4 Servings

I’m a firm believer that a salad is only as delicious as its dressing. I’m a total condiment junky, so this makes sense. Unless you are planning on serving a salad as the main component of your meal, there is no need to get too crazy by adding everything but the kitchen sink. I rarely use more than two extra ingredients for my side salad (usually just tomato and avocado), and the one below is solely composed of good quality greens. You can easily add anything you like, but the power is in the dressing. Read the original post here.

Ingredients

5 oz spinach
1/2 small shallot, chopped
1/2 tablespoon Dijon mustard
½ tablespoon whole grain mustard
1 tablespoon red wine vinegar (white vinegar works too)
1 teaspoon honey
Salt and pepper
1/3 cup extra-virgin olive oil

Place the clean, washed spinach in a large salad bowl. Combine remaining ingredients in a small bowl and whisk together. Right before your guests arrive, toss the dressing with the spinach.

Serve on a small side plate with your main course.