Christmas menu 2017 | Intermediate passage | Baby spinach salad with red grapes, blue cheese and roasted pecans

Well, did you like yesterday's appetizer? Did you like my sweet potato and orange soup ? I hope you have not eaten too many of the Dinner Rolls , even if they are just incredibly delicious! But there are still a few gears ... The following transition is therefore a bit more subtle and easier. We still need room in the stomach for the main course and dessert and so there is now a salad. To be precise, baby spinach salad with red grapes, blue cheese and roasted pecans.

Recipe for Baby Spinach Salad with Red Grapes, Blue Cheese and Pecans | moeyskitchen.com

In American supermarkets you can find a whole lot of baby vegetables: baby carrots, baby kale and plain baby spinach. Instead of a green salad I love the Spinatalternative, because the leaves are incredibly tender and still spicy. If the blue cheese does not end up in the salad dressing, it is simply crumbled over the salad over it. Fruit is always quite good in the salad and if it is just not an apple, a pear or a fig, it can be quiet sometimes sweet, seedless red grapes. They harmonize perfectly with the cheese. Last but not least, pecan kernels in roasted form end up over it. The salad combines so many flavors and textures. Although it is basically incredibly simple and simple, the aromas are a true firework of taste.

The sauce for the salad is a kind of classic honey-mustard vinaigrette. Scallion dice give bite and spice, a high-quality white wine vinegar and a good, mild olive oil balance and fine acacia honey and spicy Dijon must complete the whole mix perfectly. The dressing also goes well with green salad or other combinations with fruits and cheese. And if you still have a few dinner rolls left over from the appetizer - they also add to the salad quite well!

The inspiration for this combination, like many other components of my recipe, is also from my absolute favorite book, if it is Cook's Illustrated Cookbook * is all about American cuisine. The book has no pictures, an incredible number of pages and over 2000 recipes from 20 years. Cook's Illustrated is also a well-known, very simple magazine with multiple tasted recipes. Anyway, I'm thrilled and leafing through the thick ham again and again. A similar format also has The Essential New York Times Cookbook *, which has been in my closet for 6 years and also contains without images over 1000 recipes that have been published over the decades in the New York Times. There are also plenty of suggestions to be found here.

Are you already curious about what the others serve today? Then look in the links at the end of the post!Then cool down and roughly chop.

2

Peel the shallot and dice it very finely. Mix with vinegar and oil in a large bowl, then mix honey and mustard thoroughly with a whisk. Season with salt and pepper.

3

Thoroughly wash the baby spinach and spin dry. To give dressing. Halve the grapes lengthwise and place in the salad bowl. Mix thoroughly with your hands or salad utensils and spread on two plates.

4

Recipe for Baby Spinach Salad with Red Grapes, Blue Cheese and Pecans | moeyskitchen.com

Hip Gold & Tinsel - My Christmas Menu 2017

APERITIF

Cranberry Mimosa

STARTERS

Sweet Potato-Orange Soup with Pistachio Sage Topping and Dinner Rolls

INTERMEDIATE

Baby Spinach Salad with Red Grapes, Blue Cheese and Roasted Pecans

HOME

Turkey Roll Roast with Gravy and Cranberry Sauce , Cider Brussels Sprouts and Garlic Mashed Potatoes

DESSERT

Gingerbread Brownies with Eggnog Ice Cream and Bourbon Caramel Sauce

Recipe for Baby Spinach Salad with Red Grapes, Blue Cheese and Pecans | moeyskitchen.com

Other Intermediate Ideas

Colorful raw salad with grilled figs and carrot and orange-tahini dressing by Möhreneck

Scallops | Baked Beet | Pink Grapefruit by Small Curio Shop

Parsnip Soup with Bacon, Rye Croutons and Parsley Oil Sliced ​​

Cod in Rösti with Beetroot Mousse by Jankes * Soulfood

Braised Chicory | Celery Puree | Chili Hazelnuts | Passion Fruit Gel | Orange Vinaigrette by Colors of Food

Oysters grilled with dill, pomegranate and grape vinaigrette of palate poetry

Corn salad with smoked salmon and pomegranate from Cuisine Violette

Red cabbage salad - Salmon spring roll from IRRE COOKING

Shrimp Cod Sausages - Colorful potato salad with poppy seed dressing from S-Cuisine

Hip Gold & Tinsel - The Foodblogger Christmas Menu 2017

All 50 Re Zepte and all our Christmas menu creations can be found in this great eBook by Nadine! You can just download the recipes for free and practically like a cookbook as a PDF.

The Foodblogger Christmas Menu 2017 - The Cookbook

All with * marked links are Amazon affiliate links. This is a personal recommendation of books that I have bought myself and I would like to recommend the topic "American kitchen". Further information on the affiliate program can be found in the Impresssum.