Fun With Carbs

A little work of art...

We returned home last night from a blissful week in the Turks & Caicos Islands, where we did what you’re supposed to do on vacation – eat and drink way too much. (Post forthcoming. It involves lots of conch and lots of rum.)

We were also fortunate enough to come home to unseasonably warm weather – 72 degrees at Logan Airport yesterday. Today was equally gorgeous. So after braving the grocery store, I put together a salad that reflected what’s hopefully going to be a beautiful New England spring.

Baby Spinach Salad with Strawberries, Goat Cheese and Blood Orange Vinaigrette

(As with most of my cooking, I didn’t really use a recipe for this one.  This is entirely estimated. So adapt it to your specifications…)

• 2 cups baby spinach
• 3 or 4 large fresh strawberries, sliced
• 1 1/2- 2 oz. crumbled honey-flavored goat cheese (I find this to be sweeter and creamier than other versions)
• 1 tbsp. sliced or slivered almonds
• 1 twist cracked black pepper
• Fresh blood orange vinaigrette (juice of one fresh blood orange, 2 tsp. olive oil, 2 tsp. apple cider vinegar. I like the dressing to be mostly juice – feel free to adapt to your own taste.)

Top spinach with fruit, cheese, nuts and pepper, then toss with vinaigrette.

Notes:

Blood oranges are only in season winter through spring. BOO. So if you don’t see them in stores in the next month or two, that’s why. I haven’t found a concentrate that I like, to be honest. When I can’t get them, I’ll make a pomegranate vinaigrette with POM juice, balsamic vinegar and a touch of olive oil.

I found the honey-flavored goat cheese at Highland Park Market in Suffield, but I’ve also seen something similar at Trader Joe’s.

If you don’t like goat cheese, like a certain spouse of mine, I’m sure this would be equally good with another strong cheese, like Gorgonzola.

enjoy!