Spinach, Feta & Grape Salad with Maple–Soy Vinaigrette
We love this maple-infused dressing with spinach, feta, and grapes, but it also pairs perfectly with fresh spring strawberries and chèvre, or, in the fall, with blue cheese and pears.
Spinach, Feta & Grape Salad with Maple–Soy Vinaigrette
Photo Credit : Corey HendricksonThis delicious maple-infused dressing is adapted from chef Charlie Menard of The Inn at Round Barn Farm, in Waitsfield, Vermont. We loved it with spinach, feta, and grapes, but it also pairs perfectly with fresh spring strawberries and chèvre, or, in the fall, with blue cheese and pears. The recipe makes enough dressing for two or three salads; keep the remainder in the refrigerator for a couple of weeks and bring it to room temperature before serving.
Yield:
4 to 6 servingsFor the Salad:
Ingredients
8 ounces baby spinach leaves
1 1/2 cups halved red grapes
5 ounces crumbled feta
1 cup roughly chopped walnut halves, preferably toasted
Instructions
First, make the salad: Layer the spinach, grapes, feta, and walnuts in a large salad bowl. Set aside.
For the Dressing:
Ingredients
1/4 cup Vermont maple syrup
2 1/2 tablespoons soy sauce
2 tablespoons red-wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon minced shallot
1 tablespoon Dijon mustard
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
Instructions
Now make the dressing: In a mason jar or other canister with a tightly fitting lid, combine the maple syrup, soy sauce, vinegars, shallot, and mustard. Shake well. Add the oil and shake until blended. Add salt and pepper to taste.
Drizzle the salad with about a third of the dressing and toss gently to coat. Taste a leaf of spinach and add more dressing if desired.
