KosherEye.com
By Chef Shlomo Schwartz
In the craziness of holiday cooking, many times we find ourselves overlooking one of the most important elements of a holiday table, the salad. This salad is so easy to prepare, that even if you only have a few minutes you can put all of the components together. The mix of coolers and flavors will win the applause of your guests.
Ingredients
Salad:
8 oz. baby spinach
1 pear, cut into matchsticks or quartered and thinly sliced
1/2 cup sliced almonds
1 LB red grapes cut into halves
1/2 red onions, thinly sliced
¼ cup dried cranberries
Vinaigrette:
1 TBSP Dijon mustard
1 TBSP honey
1/2-cup balsamic vinegar
1-cup extra-virgin olive oil
Salt and black pepper, to taste
Directions
In food processor combine the mustard, honey and vinegar and pulse all ingredients except for the oil until fully combined. While the food processor is running drizzle in the oil slowly to create a perfect emulsification.
Place the baby spinach in a big bowl. Add the pears, almonds, grapes, red onion and cranberries. Add the dressing and toss
Serves: Approximately 8
Notes
Chef Shlomo Schwartz, founder of Your Soul Kitchen, was born and raised in Israel and moved to New York City in 2010. After completing his studies at New York’s CKCA Culinary School, he worked at some of NYC’s finest restaurants. Currently Chef Shlomo is a Food and Travel Entrepreneur Chef in NYC. He leads culinary trips to Israel, is a culinary workshop instructor, a personal and private chef, a food writer and recipe developer. Shlomo’s travels and background inspire his food. His passion is in working with healthy, fresh, and seasonal contemporary Israeli, Mediterranean, kosher, and Jewish cuisine. Visit Chef Shlomos's website: www.yoursoulkitchen.com
Recipe: Kosher, Salad, Rosh Hashanah, parve
