Spinach, Blueberry & Goat Cheese Salad with Sweet Vinaigrette

This recipe and photos were provided by Ben and Miranda Gustafson of The Modern Farmette and were originally published at 365Barrington.com.

Spinach, Blueberry & Goat Cheese Salad with Sweet Vinaigrette

Ingredients

Salad Ingredients:

Fresh spinach, rinsed and dried
New England blueberries
Diced dried apricots
Blueberry goat cheese
Slivered almonds
Sugar

Vinaigrette Ingredients:

1/2 cup oil
1/3 cup sugar
1/3 cup white vinegar
2 tbsp. minced fresh parsley
3/4 tsp. salt

Instructions

Toss greens in a large bowl. Add blueberries and dried apricots.
Combine all vinaigrette ingredients in a separate dish and stir.
In a nonstick skillet, toast almonds with a spoonful of sugar over medium heat, until caramelized (about 5 minutes). Be sure not to burn almonds. Once the sugar begins to caramelize, it goes quickly!
Drizzle with sweet vinaigrette and garnish with goat cheese.

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

Spinach, Blueberry & Goat Cheese Salad with Sweet Vinaigrette