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Hawaii Recipes

Spinach Salad

Source: Chef Stanley Kimura, Beachcomber's Restaurant

3 oz spinach
1 ea cherry tomato (quartered)
1/4 oz goat cheese (crumbled)
1/4 oz red onions (1/4 inch slice)
½ - 1 oz sundried tomato
vinaigrette (see below)

Vinaigrette:
½ C sundried tomato in olive oil
3 T red wine vinegar
2 ½ oz oil from sundried tomato
2 T basil (dried)
2 T Dijon mustard
dash salt and pepper

Mince tomato, combine all ingredients except olive oils into a non-reactive bowl. Whisk with wire whip until well blended. Slowly add oil until fully incorporated. Place spinach and red onion into a bowl, add dressing and toss. Place onto plate and garnish with goat cheese and cherry tomato. You may drizzle a little more dressing to coat goat cheese and tomato.

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