When I was growing up in Uruguay, my mother a”h must have been a fan of Popeye for she truly believed that having lots of spinach would make me stronger. In fact, almost every day, spinach would make its appearance on our table – in some incarnation – as a main ingredient (cooked or otherwise) in at least one dish at lunch or dinner, or at both! For many years, after leaving my parents’ home I refused to touch spinach until… the kids came along. After all these years, and with kids of their own, they still haven’t forgiven me for all the spinach I made them eat! As I get older, however, I appreciate more and more what fresh spinach leaves can do for a salad.
Yesterday an out of town friend came to visit, and knowing how much I like almost every cheese, brought me a Gorgonzola, which he picked up at CityMarket in Philly’s Center City. We used it in the following, easy, and fast to make dish.
Spinach and Gorgonzola Salad
- 1 tablespoon honey
- 4 ounces walnut haves
- 8 ounces young green beans, trimmed
- 7 ounces baby spinach leaves
- 5 ounces Gorgonzola cheese, crumbled
For the Dressing
- 4 tablespoons walnut oil
- 2 tablespoons extra virgin olive oil
- 1 3/4 tablespoons sherry wine (I used Tio Pepe Kosher Sherry)
- 1/4 tablespoon apple cider vinegar
- salt and pepper
- Heat the honey in a small frying pan, add the walnuts and stir-fry over medium heat for 3 minutes,or until the nuts are glazed. Drop them on a plate and let cool.
- Meanwhile, cook the beans in a saucepan of lightly salted boiling water for 3 minutes. Drain, refresh under cold waterand shake dry. Put in a large bowl with spinach leaves.
- Mix the sherry and vinegar well. Whisk all the dressing ingredients together (including the sherry/vinegar combo) and season with salt and pepper. Pour over the salad and toss well. Arrange the salad in serving bowls, scatter over the Gorgonzola and glazed walnuts and serve immediately.
Enjoy, gentle reader, enjoy!