2018-10-25
window.twttr = (function (d, s, id) { var js, fjs = d.getElementsByTagName(s)[0], t = window.twttr || {}; if (d.getElementById(id)) return t; js = d.createElement(s); js.id = id; js.src = "https://platform.twitter.com/widgets.js"; fjs.parentNode.insertBefore(js, fjs); t._e = []; t.ready = function (f) { t._e.push(f); }; return t; }(document, "script", "twitter-wjs"));
From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.

INGREDIENTS FOR WARM BALSAMIC VINAIGRETTE:

  • 1/3 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon poppy seeds
  • 2/3 cup extra virgin olive oil
INGREDIENTS FOR SALAD:

  • 2 pounds fresh spinach, torn and coarse stems discarded
  • 2 red bell peppers, roasted, seeded, and cut into strips
  • 4 ounces goat cheese, crumbled (1 cup)
  • 1 red onion, halved and thinly sliced
TO PREPARE:

Warm Balsamic Vinaigrette:  Combine vinegar, mustard, honey, and poppy seeds in a small saucepan.  Whisk in oil.  Bring to a boil over medium-low heat.  Remove from heat.

Salad:  Arrange spinach on individual plates and drizzle with vinaigrette.  Top with red pepper strips, goat cheese, and red onion.

SERVES: 4 - 6

window.twttr = (function (d, s, id) { var js, fjs = d.getElementsByTagName(s)[0], t = window.twttr || {}; if (d.getElementById(id)) return t; js = d.createElement(s); js.id = id; js.src = "https://platform.twitter.com/widgets.js"; fjs.parentNode.insertBefore(js, fjs); t._e = []; t.ready = function (f) { t._e.push(f); }; return t; }(document, "script", "twitter-wjs"));
more from beliefnet and our partners