Sean & Nora's Spinach Salad

Recipe courtesy of Chef Rich Lechner from Sean & Nora’s in Barre, Vermont.

Salad Ingredients

5 oz. baby spinach
2 tablespoons walnut pieces
2 tablespoons pumpkin seeds (pepitas)
3 tablespoons sundried cherries
1/4 cup shaved red onion
1/4 cup Vermont Butter & Cheese goat cheese

Salad Directions

Toast walnuts and pumpkin seeds at 375 degrees for 2-3 minutes. When toasted seeds and nuts come out of oven, add dried cherries. Allow mixture to cool. Toss spinach, onion and toasted mixture together in bowl. Drizzle with 3-4 oz. of vinaigrette. Garnish outside of plate with goat cheese and place dressed salad in the middle.

Vinaigrette Ingredients

2 tablespoons chopped shallot
1 tablespoon chopped garlic
1/2 tablespoon chopped fresh rosemary
1/4 cup balsamic vinegar
2/3 cup olive oil
3 tablespoons Vermont Maple Syrup
1 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper

Vinaigrette Directions

Combine all ingredients except olive oil. Using a hand blender or food processor drizzle in olive oil. Cover and refrigerate up to 7 days. Serves 2.