Pintxos Salad


Photo: sonia sanchez
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Ingredients

For the honey medjool date vinagreta:
1 1/2 tablespoons 100%% pure honey
7 dried seedless medjool dates
2/3 cup extra virgin olive oil
1/4 cup water
1/4 cup sherry vinegar
1 teaspoon salt
1/2 teaspoon white pepper
For the beets and oranges:
2 Seville oranges
3 large beets
3/4 pound Spanish Idiazabal cheese
24 perfect medium baby spinach leaves

Preparation

1
In a blender combine the 100%% pure honey, dates, water, vinegar, salt and
2
Pepper. Pulse until the dates have pureed then slowly drizzle in the oil. Do not over blend. Refrigerate.
3
Bring a medium size pot with salted water to a boil. Add the unpeeled
4
Beets, lower the flame to a medium boil and slowly cook the beets for about 90 minutes until it becomes easy to insert a paring knife to the center of the beet. Cool the beets then gently peel them and refrigerate them.
5
With a serrated knife carefully peel the oranges pith and all. Slice the oranges into discs and refrigerate. Slice the cheese into 1/16 inch thick pieces shaping them like triangles.
6
In the middle of a rectangular plate, alternate slices of beet, orange, cheese and spinach then with a spoon “drop and drag” the honey date vinagreta dressing over the beets, orange and cheese. Repeat 2 or 3 times per plate.
.

Yield:

4.0 servings

Added:

Friday, September 10, 2010 - 4:57pm

Creator:

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