One of the salads that Loraine and I have in the spring, summer and fall is what we call a spinach salad. With salads we are not big on keeping track of the quantity of ingredients. For that matter, some of the ingredients will change depending on what looks good at the green grocer!
We generally use a balsamic vinaigrette, with the infused balsamic vinegar changing depending on our mood and what is in the pantry at any given moment (see the recipe on this page).
We choose between two cheeses, a feta (which is shown in the picture) and a Gabriel Coulet Roquefort Castelviel cheese.
I would imagine that most people have a basic vinaigrette that they have used for years. A little while ago Earl and I started to experiment and we have come up with two delightful vinaigrettes based on flavor-infused balsamic vinegars.
Even though we are quite happy with what we have created we are going to continue to experiment. Last time we were at The Urban Vine we saw an apple flavored balsamic vinegar that is on our to buy list. Stay tuned and we'll let you know how it worked out.
Both of these vinaigrettes will serve a salad for two. Double the recipe if you are making a salad for four people. We found that it is best to make it fresh for each use as it separates when stored for more than 24 hours.