Spinach Salad with Tomatoes, Chorizo, and Roasted Garlic Vinaigrette

Spinach Salad with Tomatoes, Chorizo, and Roasted Garlic Vinaigrette

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Ingredients

For Roasted Garlic Vinaigrette
• 8 cloves of roasted garlic
• 3 tbsp. (45 ml) red wine vinegar
• 1 tbsp. (15 g) chopped red onion
• 1 tbsp. (15 ml) honey
• 1 tbsp. (15 ml) fresh lime juice
• ½ cup (120 ml) extra virgin olive oil
• Pinch of salt and pepper
For the Salad:
• 1 tbsp. (15 ml) extra virgin olive oil
• 10 oz. (280 g) Spanish chorizo sausage, sliced in ¼ inch thick pieces
• 10 oz. (280 g) spinach
• Roasted garlic vinaigrette
• 3 Ontario greenhouse cocktail tomatoes, quartered
• Thinly shaved Asiago or Parmigiano-Reggiano cheese
• Chopped fresh cilantro for garnish
• Salt and pepper to taste

Instructions

Method for Roasted Garlic Vinaigrette
1. In a blender, combine the vinegar, onion, honey, lime juice, salt and pepper. Blend until smooth, then add the olive oil until emulsified.
2. Heat extra virgin olive oil in a large skillet over high heat. Add the sausage and cook until lightly brown on both sides. Remove with a slotted spoon and place on a plate lined with paper towels.
3. Toss the spinachin a large bowl with ¼ cup (60 ml) of vinaigrette. Season with salt and pepper.
4. Toss the tomatoes in a separate bowl with a few drops of vinaigrette to coat.
5. Arrange the arugula among four plates. Place the Ontario greenhouse tomatoes and chorizo around the perimeter of the plates. Garnish with shaved cheese, chopped cilantro and drizzle the remaining vinaigrette.

Notes