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SPINACH, BLUE CHEESE AND AVOCADO SALAD

 

Ingredients for 4 servings:

 

8  ounces baby spinach leaves

8 large mushrooms, sliced  (3 ounces)

2 hard boiled eggs, peeled and chopped

3/4 cup blue cheese (3 ounces), cut into 1/2 inch cubes

1 clove garlic minced

1 avocado, peeled, pitted and halved

1 tablespoon lemon juice

3 tablespoons olive oil

Kosher salt and freshly ground pepper to taste

12 slices toasted baguette

1/4 cup raw pumpkin seeds, toasted

 

Directions:

 

Combine the spinach leaves, mushroom slices, chopped eggs and cheese in a salad bowl.  Make a dressing by crushing the minced garlic with one half of the avocado, working in the lemon juice and olive oil to make a creamy dressing.  Season to taste.  Chop up the remaining avocado into 1/2" dice and reserve..  Toss  the dressing gently with the salad and divide among the plates.  Garnish the salad with avocado pieces and  baguette slices.  Sprinkle on the pumpkin seeds and serve.

 

 

 

Adapted from A Passion for Cheese by Paul Gayler