Many years ago we were in New York City. We were on our way to see a play and had neglected to make dinner reservations. We passed by a French restaurant and saw some tables open. We popped in and were lucky enough to get a table. And there in that lovely French restaurant I had the best Spinach Salad of my life!
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What Makes the Spinach Salad with White Balsamic so Special?
The salad itself was so simple, that it’s hard to put my finger on what made it so absolutely delicious. But I’ll get it my best shot. The baby spinach was fresh, the avocado, perfectly ripe, and the dried cranberries and pine nuts a lovely touch, but the key to why it all worked so well together was the dressing and a crunchy bite of sea salt!
When making any recipe with so few ingredients it is important to make sure those ingredients are very high quality. I can’t rave enough about the Prelibato White Balsamic Vinegar we use here at The Organic Kitchen…it’s smooth and creamy unlike the acidic white balsamic vinegars found at the grocery store, which are usually a blend of white grapes and distilled vinegar. Prelibato White Balsamic vinegar is made from white or golden grapes which are aged in wooden vats for 12 years to develop a silky smooth flavor. Be sure to use a high quality extra virgin olive oil and fresh garlic. Some people avoid using fresh garlic because they don’t like the smell garlic leaves on their hands. To see a quick and easy way of solving this problem watch this 90 second video.
The Finishing Touch!
This is Maldon flaked sea salt. After dressing the salad I take a pinch between my thumb and index finger and grind a little onto each salad just before serving! This provides a salty bite that gives this salad an extraordinary flavor.
Simple ingredients, a fantastic dressing and a crunch of sea salt make this salad a year round staple.
The Recipe: Spinach Salad with White Balsamic
A simple and amazingly delicious salad that goes with just about any entree!
- 1 5 oz bag organic baby spinach
- 1 ripe but firm avocado diced
- Handful dired cranberries
- Handful roasted pine nuts
- 1 pinch sea salt
- ⅓ cup extra virgin olive oil
- 3 T white balsamic vinegar
- 2 tsp minced garlic
- Generous pinch Maldon Flaked Sea Salt
- A few turns of freshly ground black pepper
Place all salad ingredients on a platter.
Place all ingredients in a bowl and whisk till emulsified.
Lightly dress salad and toss.
Place salad on plate and 'finish' by placing a pinch of sea salt between the thumb and index finger and gently rub the fingers together sprinkling the salt lightly over the salad. Eat and enjoy!