Spincach Salad with Corn Bread Croutons

By cheeserohan

Ingredients

• 5 ounces baby spinach
• 1/2 cup sliced red ontion
• 1 / 1/2 cups Peppered Corn Bread Croutons
• 2 Tablespoons cider vinegar
• 1 1/2 teaspoons minced shallot
• 2 teaspoons Dijon mustard
• 1/2 teaspoon finely grated lemon zest
• 1 Tablespoon fresh lemon juice
• 1 1/2 teaspoons honey
• pinch of ground cloves
• 1/4 cup canola oil
• 1 Tablespoon extra-virgin olive oil
• 1 Tablespoon flat-leaf parsley
• salt and freshly ground pepper

Preparation

Step 1

In a bowl, toss the spinach, onion and Peppered Corn Bread Croutons. In a blender, puree the vinegar, shallot, mustard, lemon zest and juice, honey and cloves. With the machine on, slowly blend in the canola and olive oils. Add the parsley and thyme; pulse until chopped. Season the dressing with salt and pepper and toss with the salad. Season with salt and pepper and serve.