Ingredients
Scale
For the Vinaigrette:
- ¼ cup blueberries
- 3 tablespoons raspberry vinegar (or balsamic)
- 1 tablespoon minced shallot
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- Salt and pepper
- ¼ cup extra-virgin olive oil
For the Crispy Feta:
- See Laura’s post for instructions – I followed them exactly
For the Salad:
- ½ cup fresh blueberries
- ¼ cup toasted and chopped walnuts, pecans, or pistachios
- ¼ cup thinly sliced red onion
- 8 cups baby spinach
- The vinaigrette
- The crispy feta
Instructions
For the Vinaigrette:
- Combine everything except the oil in the bowl of a food processor and pulse until everything is broken down and well mixed.
- With the machine running, slowly stream in the olive oil until the mixture is thickened and emulsified. Season, to taste, with salt and pepper.
- Set aside until ready to serve. Store any unused vinaigrette in a sealed container in the fridge for up to a week.
For the Crispy Feta:
See Laura’s post
To Assemble:
- Combine the blueberries, nuts, red onion, and spinach in a large serving bowl. Toss gently to combine and then drizzle in desired amount of vinaigrette, tossing everything to coat.
- Slice the crispy feta into bite-size pieces. Place dressed salad on serving plates and top with the warm feta. Enjoy immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: salads
Keywords: crispy fried feta, spinach salad, blueberry and spinach salad, blueberry vinaigrette, crispy feta