Baby Spinach Salad Recipe

Toast almonds

Place the slivered almonds in a dry skillet over medium heat. Stir frequently until they are fragrant and lightly golden, about 3–4 minutes. Transfer to a small bowl to cool so they don’t continue to brown in the hot pan.

Prepare apples

Core and thinly slice the apple. Put the slices in a small bowl and toss with 1 tablespoon fresh lemon juice to prevent browning and add brightness.

Prepare strawberries

Rinse, hull, and quarter the strawberries. Pat dry gently with a kitchen towel or paper towel to remove excess moisture.

Assemble salad

In a large salad bowl, place 6 cups of baby spinach. Add the quartered strawberries, lemon-tossed apple slices, and 1/2 cup dried cranberries. Crumble 1/2 cup goat cheese over the top and sprinkle the toasted almonds. Season with 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon sea salt (adjust to taste). Toss gently just before serving after adding dressing (see dressing section).

Mince shallot

Peel and finely mince the shallot (about 1 tablespoon). Mincing finely distributes flavor through the vinaigrette.

Emulsify dressing

In a small bowl or jar, combine 2 tablespoons white wine vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, the minced shallot, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk or shake to dissolve honey and mustard.

Add oils

Slowly whisk in 1/2 cup extra-virgin olive oil until the dressing is emulsified and slightly thickened. Stir in 1/2 teaspoon truffle oil last, tasting as you go — truffle oil is potent, so adjust up to 3/4 teaspoon if you want a stronger truffle note.

Adjust seasoning

Taste the vinaigrette and adjust salt, pepper, or honey for sweetness/acidity balance. If too sharp, add a little more honey; if too sweet, add a splash more vinegar.

Dress salad

Just before serving, drizzle about 3 to 4 tablespoons of the vinaigrette over the assembled salad (or to taste). Toss gently to coat all ingredients evenly. Serve any remaining vinaigrette on the side.