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green salad with sliced beets and carrots

Seasonal Spinach Salad with Heidi's Winter Vinaigrette

Ingredients

  • Fresh local spinach stems trimmed
  • 4-5 watermelon radishes sliced thin and cut into julienne strips 
  • 2 cups sauteed wild mushrooms
  • Coarse sea salt and cracked black pepper to taste
  • 4 local eggs (1 per person) fried sunny side up in a bit of butter

Homemade Winter Vinaigrette:

  • 1/2 cup Your favorite red wine vinegar -My go to is the pomegranate, blackberry or strawberry balsamic vinegar from Olive Crate
  • 5 Tbsp. Your favorite local honey
  • 1 tsp. Turmeric Zone Turmeric + Ashwagandha or Turmeric + Ginger and Black Pepper
  • 1/4 cup soy sauce I suggest Healthy Boy Brand Mushroom Soy) or, if you are gluten free, use your favorite tamari sauce, instead
  • 2 Tbsp. Savory Spice Tomato Powder
  • 1 tsp. whole coriander seeds toasted and then ground
  • 2 tsp. (more to taste) Herbs de Provence dried spice blend available at Savory Spice Shop in Charlotte or at Spicewalla in Asheville
  • 1/4-1/3 cup Your favorite Extra Virgin Olive Oil Again, here I turn to the Olive Crate and their Kores Estate Ultra Premium EVOO
  • 1 Tbsp. fresh chopped parsley

Instructions

  1. Toss sliced radishes with the spinach leaves, season with salt and pepper and massage greens to blend well. Add cooled mushrooms and toss to combine.

  2. Mix the dressing by combining everything but the olive oil the emulsify the olive oil in the mix with a whisk or blender. Add the minced parsley at the end.

  3. Drizzle dressing over the salad to serve. Top each serving with a just fried local sunnyside up egg – guests may cut the egg up and toss into their own salads., The whites become a part of the salad and the yolks enrich the dressing