The forecast for this weekend is supposed to hit the mid 80’s (!!!) and I’m not sure how I feel about it (!!). So when thinking of a new recipe to post, my brain went straight to fresh salads and smoothies.
I used an heirloom spinach for the first time that was a stunning beet red. There’s definitely a more earthy/grassy flavor going on with this variety, but it makes a beautiful salad, don’t you think? If you don’t see heirloim spinach at the store, fret not, regular baby spinach does this salad well and is my regular go-to.
This salad has thin ribbons of carrots, a little creaminess from goat cheese, crunch from walnuts, and bright bites of orange slices that were all tossed in a light citrus champagne vinaigrette.
Sometimes I laugh at how peaceful and serene the pictures look on my blog when usually it’s just total chaos behind the lens. I mean, let’s be real here, I’m a mama of two little boys. Here’s a glimpse of a typical day of photographing food for my blog.
This little guy and his firetruck with ALL the noise buttons, right by my side while I photographed this salad. We were fighting for table space. He won.
And my littlest, by my feet, about to climb up my leg.
3-4 cups spinach, heirloom or regular
1 peeled orange, cut into small chunks (I use Cara Cara oranges while they're still in season)
1/4 cup goat cheese, broken into small chunks
2 carrots, thinly shaved (use a potato peeler for this)
1/2 shallot, chopped fine
1/3 cup toasted walnuts, whole or chopped
Citrus Champagne Vinaigrette
1/4 cup champagne vinegar
1/3 cup olive oil
1 teaspoon Dijon Mustard
1/2 shallot, minced
1 tablespoon orange juice
Place salad ingredients into a large bowl.
Fill a mason jar with the ingredients or the dressing, seal with a lid, and vigorously shake.
Drizzle amount desired on top of salad and toss well.