Author Pam - For the Love of Cooking / Inspired by Mt. Hood Brewing Co.
Equipment
Small Jar
Sharp Knife
Ingredients
White Balsamic Vinaigrette:
3tbspgood olive oil**Vegetable oil will work too
3tbspwhite balsamic vinegar**Use less vinegar if you don't want it very tangy
Pinch of white sugar, to taste**Honey will also work well
Sea salt and freshly cracked pepper, to taste
Salad:
4cupsbaby spinach
1½cupswatermelon, cut into bite-size cubes**Use a seedless watermelon
½smallred onion, sliced thinly**Soak slices in ice water for 10 minutes if the flavor is too strong
2tbsptoasted pine nuts
Feta cheese crumbles, to taste
Sea salt and freshly cracked pepper, to taste
Instructions
Make the white balsamic vinaigrette by combining olive oil, white balsamic vinegar, sugar, sea salt, and freshly cracked pepper in a small jar; seal with a lid and shake until well combined. Set aside to allow flavors time to mingle. Side Note: We enjoy a very tangy vinaigrette. If you don't, use less vinegar, to taste.
Make the salad by placing the spinach, watermelon, red onion, and toasted pine nuts in a large bowl.
Drizzle with some well-shaken vinaigrette, to taste; toss to coat evenly.
Top with feta cheese and season with a bit more sea salt and freshly cracked black pepper, to taste. Serve immediately. Enjoy.