Spring Spinach Salad with Truffled Hawaiian Honey Vinaigrette
A hearty & flavorful spring salad that's enjoyable all year long!
Ingredients
- header Salad
- 2 small beets, stems trimmed to 1"
- 1 teaspoon olive oil
- 8 bacon, diced
- 1 orange
- 16 spears of asparagus, grilled
- 4 ounce arugula or endive
- 8 ounce spinach, cleaned and stemmed
- 0.5 purple onion, thinly sliced
- 2 ounce blue cheese, crumbled
- 0.5 cup macadamia nuts, roasted and salted
- header Dressing
- Reserved bacon fat from salad
- Reserved orange juice from salad
- 1 tablespoon whole grain mustard
- 2 tablespoon Hawaiian honey
- 4 tablespoon champagne vinegar
- 5 basil (large leaves)
- 2 teaspoon truffle oil
- 2 tablespoon olive oil
- salt & freshly ground pepper to taste
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