If you don’t have a raspberry bush in your own backyard, the next best thing is a neighbor who has one that will let you pillage their raspberries at your leisure. I have such a neighbor in Dallas, and I am not going to point out to him that I am clearly getting the better end of this deal (I am unsure what my end of the deal is, really).
Anyhow, I whipped up this salad as an accompaniment to dinner after pillaging a handful or two of raspberries from his backyard, and it’s delicious. Perhaps moreso because of the small amount of thievery involved.
The salad itself is quite simple—fresh spinach from the Leaf Ninjas, and raspberries from Dallas’ yard. You could easily add some sliced snap peas and a handful of sunflower seeds, but the main course was Thai salad rolls with peanut sauce, so I wasn’t worried about getting my veggies or nuts in for this meal.
The dressing is also beautifully simple, thanks to the delicious grapefruit infused white balsamic vinegar I picked up from Oliv. If you don’t have a bottle and don’t see the merit in owning one, you can simply add a splash of grapefruit juice to the dressing and use plain white balsamic vinegar instead.
Grapefruit & Poppy Seed Spinach Salad
4 cups fresh spinach leaves, rinsed & dried
1 cup fresh raspberries, rinsed & dried2 tbsp grapefruit infused white balsamic vinegar
2 tsp Dijon mustard
Nice, mild olive oil (pomace) (USA / Canada), as needed
1–2 tsp poppy seedsToss the spinach together with the raspberries.
To make the dressing, start by whisking the balsamic together with the mustard. Once blended, slowly whisk in the olive oil (pomace) (USA / Canada) in a stream, until no more olive oil (pomace) (USA / Canada) will emulsify or you’ve reached a consistency you’re happy with. Stir in the poppy seeds and you’re done!
