Ingredients:
For the balsamic vinaigrette:
1 part balsamic vinegar
1 part red wine vinegar
2 parts good quality extra virgin olive oil
1 clove garlic finely minced
Raw clover honey to taste (start with 1 teaspoon and add more as needed)
1 teaspoon Dijon mustard
Salt and pepper to taste
For the salad:
4 ounces spinach, cleaned and stemmed
2 ounces arugula, stemmed as needed
1 head Belgian endive, chopped
1 red onion, sliced thin
1 apple, sliced thin
4 to 6 ounces candied walnuts
8 to 12 ounces bleu cheese, crumbled
In a food processor or blender, combine all vinaigrette ingredients except oil. Blend on medium-high speed and add the oil slowly in a stream. Continue mixing for a few seconds more to allow the vinaigrette to emulsify. Add salt and pepper to taste and adjust sweetness with the honey. Serve with the following salad. Makes about 1 cup. In a large mixing bowl combine the spinach, arugula, Belgian endive, red onion rings and red apple wedges. Drizzle with enough dressing to lightly coat the greens and apples. Toss well and arrange a good handful on each of four salad plates. Top with the bleu cheese crumbles and the candied walnuts. Add additional dressing as needed. Serves 4 to 6.
— Contributed by Chef Randy Barta, Riverside Golf & Country Club, Portland, Ore.; Adapted from beeraw.com/honey-recipes
