Spinach Salad with Curry Ginger Vinaigrette
Ingredients:
| Baby Spinach |
| Red Onions, sliced |
| Fuji apples, baton |
| Raisins |
| Herbed croutons |
| Havarti cheese, small cubes |
Curry-Ginger Vinaigrette:
| 1 cup |
White wine vinegar |
| 1 cup |
Ginger jelly |
| 1/2 cup |
Curry powder, lightly toasted |
| 1 tsp. |
Tabasco |
| 3 cups |
Olive Oil |
| |
Salt and pepper to taste |
Method:
- Blend all of the above ingredients together for the vinaigrette
and emulsify.
Source: Chef Keith Hammerich, CCSF
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