ENSALADA DE ESPINACAS, PIÑONES, QUESO DE CABRA CALIENTE Y PIÑA {SPINACH SALAD WITH TOASTED PINE NUTS, WARM GOAT CHEESE AND PINEAPPLE}

1. I go back to Husbands that cook´s book. When I read their blog for the first time, I found out we had some personal coincidences so I became an unconditional follower. They live in California, a place I´ve been dying to go for a long time. They´ve been together for a thousand years, and my husband and I too. On their wedding day and on ours too, our bridal cake was a Saint Honoré and when I found out this it brought me a broad smile and we even talked about it. Adam plays the piano, and so do I (well not much lately) and though I´ve been a dog person all my life I´m becoming a cat addict thanks to my dauther... and they have a beautiful cat named Sylvia, I´ve read their book from top to bottom keeping some marked recipes on the list to try. Today I´m posting this very very easy salad. The original recipe is made with pomegranate molasses which has been totally difficult for me to find in a supermarket and yes I know I should have looked for it in the internet as I was told but thank God they recommended me to use a thick balsamic vinegar in case I couldn´t find the pomegranate molasses and it was delicious too. I haven´t found the fruit also as we are not in season in Donosti so I used fresh pineapple. I´ve promised to make this salad when I have pomegranates in my greengrocer´s.

ENSALADA DE ESPINACAS, PIÑONES, QUESO DE CABRA TEMPLADO Y PIÑA

Tiempo de preparación: 20 minutos

Dificultad: Super fácil

INGREDIENTES PARA DOS PERSONAS

2 puñados grandes de espinacas tiernas

Un par de rodajas de piña natural cortada en cuadraditos

Dos rodajas de queso de cabra en rulo

Pan rallado

Aceite de oliva para freír el queso

100 gramos de piñones

1 huevo batido 

INGREDIENTES PARA LA VINAGRETA

2 cucharadas grande de vinagre balsámico espeso

100 ml de vinagre de vino blanco

3 cucharadas de mostaza de dijon

2 cucharadas de miel

1 cucharadita de sal

1 cucharadita de pimienta recién molida

1 diente de ajo picado o presionado

200ml de aceite de oliva virgen extra

PROCEDIMIENTO

1. Mezclar todos los ingredientes excepto el aceite de oliva en un cuenco, añadir el aceite de oliva poco a poco como si se hiciera una mayonesa mientras se mezcla bien. Mantenerlo en el frigorífico.

2. Tostar los piñones en una sartén sin aceite a fuego medio, meneando un poco de vez en cuando hasta que los piñones sueltan ese aroma a tostado y empiezan a dorarse. Reservar los piñones en un platito para evitar que sigan dorándose.

3. Empanar las lonchas de queso de cabra, primero con huevo batido y después pan rallado. Freírlas como cualquier otro empanado. Reservar.

4. Montar en una ensaladera colocando las espinacas, los piñones, la vinagreta, los trozos de piña y por último los trozos de queso de cabra rebozados. Dejar un poco mas de vinagreta por si acaso. Está deliciosa.

SPINACH SALAD WITH TOASTED PINE NUTS, WARM GOAT CHEESE AND PINEAPPLE

Hands on time: 20 min

Difficulty: Super super easy

INGREDIENTS SERVES TWO

2 large handful of spinach leaves 

Two slices of fresh pineapple cut in small cubes

Two slices of goat cheese from a log

Bread crumbs

Olive oil to fry the goat cheese

100gr pine nuts

1 egg beaten

INGREDIENTS FOR THE VINAIGRETTE

2tbsp thick balsamic vinegar

100ml white wine vinegar

3tbsp dijon mustard

1tbsp honey

1tsp salt

1tsp greshly ground black pepper

1 garlic clove, minced or pressed

200ml virgin olive oil

METHOD

1. Combine all the ingredients except the olive oil in a small bowl. Whisk to combine, then while continuing to whisk, slowly add the olive oil until mixture is smooth and blended. Transfer to a bowl and set aside.

2. Place the pine nuts in a dry skillet over medium heat, and stir occasionally until the nuts are fragant and beginning to turn golden brown. Remove the skillet from heat and transfer the nuts to a bowl to stop them from cooking. Reserve.

3. Dip the slices of goat cheese in the beaten egg and then dip each slice into the bread crumbs. Fry the slices in virgin olive oil until golden.

4. Asseble the spinach leaves on a bowl or plate, drizzle with the vinaigrette, then top with the pine nuts and the pineapple and cover with the slices of crispy goat cheese. Serve with some more vinaigrette.

¡LISTO! DONE!