Sean & Nora's Spinach Salad

Chef Rich Lechner, Sean & Nora’s, Barre, Vermont

Salad Ingredients
5 oz. baby spinach
2 tablespoons walnut pieces
2 tablespoons pumpkin seeds (pepitas)
3 tablespoons sundried cherries
1/4 cup shaved red onion
1/4 cup Vermont Butter & Cheese goat cheese

Salad Preparation
Toast walnuts and pumpkin seeds at 375 degrees F for 2-3 minutes.

When toasted seeds and nuts come out of oven, add dried cherries.  Allow mixture to cool.

Toss spinach, onion, and toasted mixture together in bowl.

Drizzle with 3-4 oz. of vinaigrette.

Garnish outside of plate with goat cheese and place dressed salad in the middle.

Vinaigrette Ingredients
2 tablespoons chopped shallot
1 tablespoon chopped garlic
1/2 tablespoon chopped fresh rosemary
1/4 cup balsamic vinegar
2/3 cup olive oil
3 tablespoons Vermont maple syrup
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper

Vinaigrette Preparation
Combine all ingredients except olive oil.

Using a hand blender or food processor, drizzle in olive oil.

Cover and refrigerate up to 7 days.

Serves 2.