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Blue Point Grill Salad
We were in the Blue Point Grill, one of Washington's best, to celebrate our anniversary when we discovered this
wonderful salad.
| 3 c. spinach |
1 t. Dijon mustard |
| 1 shallot, finely diced |
1 T. balsamic vinegar |
| salt and freshly ground black pepper, to taste |
3 T. olive oil |
| 1/4 c. pignoli |
2 oz. Maytag Blue or other blue cheese, crumbled |
| 1/4 c. dried cherries |
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- Rinse and tear the spinach. We recommend a spinner to dry salad greens, but whatever the technique, dry them
thoroughly.
- Prepare the vinaigrette, starting with the mustard, shallot, vinegar, and spices. Mix thoroughly,
then drizzle the oil into the dressing while continuing to stir.
- Toss the greens, coating them with the vinaigrette.
- Top with the pignoli, blue cheese, and cherries.
4 servings
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