Beth’s Spinach salad with Honey Truffle dressing

Beth’s Spinach salad with Honey Truffle dressing

Total Time5 minutes
Prep3 minutes
Cook2 minutes
Level :Easy
Medium

Ingredients

2 T honey
1 t fermented honey
½ t Dijon mustard
½ t lemon juice
Dash of salt
Extra Virgin Olive Oil
White Truffle oil
Baby Spinach
Ricotta Salata, grated or shredded
3 T Toasted Panko bread crumbs

Featured at the November Market, here’s the simple yet impressive salad recipe.

Wisk together, until well blended, everything EXCEPT the oils.  Once the mixture is smooth and well combined, begin drizzling the EVOO to the mixture (approximately ¼ cup). Wisk while you drizzle until you have a pourable consistency.  Now add a little truffle oil at a time until you have the desired flavor.  Everyone’s tolerance for truffle oil is different.  Better to be conservative to start.

Have spinach ready in a bowl.  Pour dressing on and toss to coat leaves.  Now sprinkle with bread crumbs and grate or shred ricotta salata onto the salad and toss again.