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Spinach Salad with Bocconcini and Hazelnuts
- Course Salads
- Prep. Time 15 mins
- Cooking Time 5 mins
- Yields 4 servings
Preparation
What You Need
2 tbsp
(30 ml)
butter
1
clove
garlic, chopped
1 tbsp
(15 ml)
fresh basil, chopped
2 slices
crusty bread, cut into triangles
6 cups
(1.5 l)
baby spinach, washed
2
tomatoes, diced
8
Canadian Bocconcini, sliced or quartered
1/4 cup
(60 ml)
hazelnuts, coarsely chopped
1/3 cup
(80 ml)
hazelnut
or
walnut oil
1/4 cup
(60 ml)
balsamic vinegar
Salt
Freshly ground pepper, to taste
Instructions
Mix the butter with the garlic and basil. Season with pepper to taste. Spread on both sides of the bread slices and toast under a medium oven grill or on the barbecue. Set aside.
Arrange a bed of spinach on 4 individual plates and divide out the tomatoes, Bocconcini and hazelnuts. Add a drizzle of oil and vinegar. Season to taste.
Serve salad with basil and garlic croutons.
Tips
Try this recipe with Canadian Le Vent des îles or Le Presqu'île
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