This salad is vibrant and festive, perfect for Thanksgiving or Christmas.
This is a dish made as part of the Matthew Kenney Cuisine Academy: Level II - Advanced Raw Cuisine. For copyright purposes I cannot share the recipe, but I will share the photos and main ingredients here.
INGREDIENTS & ASSEMBLY
fresh spinach • macadamia chèvre cheese • apple slices • goji berries • pine nuts • dressing
What makes this salad special is the slight wilting of the spinach - it really makes a difference to the dish. You add some olive oil, salt and pepper, and can put it in a dehydrator, or sous vide, just until it starts to wilt. Paired with a rich and creamy macadamia chèvre cheese rolled in pink peppercorns, and the pink gogi berries, the salad really pops!
A good dressing must incorporate apple cider vinegar here: ¼ cup both apple cider vinegar and olive oil, 1 minced garlic clove; 1 tb Dijon mustard; 2 tb lemon juice; 2 tb honey. Delicious!⠀