Warm Apple Pistachio Spinach Salad

 

      Again, depending on the time of year with the heat I have a real aversion to heating up the kitchen as well as the rest of house or RV with a big meal unless I'm using the wood pit.  "Salad Night" is a staple in our house at least once every 10 days.  Of course I'm always looking for new ideas.  I recently had another recipe that left me with nearly a tub of extra Ricotta Cheese so I was looking for ways to use, rather than waste it.  This recipe lends itself well to the early parts of fall as a celebration of fruits and produce harvest throughout the summer.  This could make a wonderful addition as a holiday side dish.  

3 Tbsps. butter

2 cups crisp, sweet apples, chopped with skins intact

1/2 tsp ginger

1 cup shelled, roasted pistachios

2 tsp Dijon mustard

1 package of Baby Spinach

1 cup Ricotta Cheese

2 Tbsps. honey

Coarse ground black pepper to taste

You can add sliced cukes and even radishes to this if you like. 

      In a large skillet melt butter over medium heat and add apples and ginger until they begin to caramelize, 3-5 minutes.  Stir in pistachios and Dijon mustard.  Reduce heat and simmer 5 minutes. 

Simmerin' dressing

        Place spinach on plate.  Add sliced cukes and radishes.  Pour 2/3 of apple mixture over this.  Add small dobs of Ricotta Cheese;  top with remaining apple mixture.  Drizzle with honey.  Garnish with black pepper.  Dressing is not necessary, but 1000 Island or Pear Gorgonzola is nice.  Always good to serve with fresh bread, i.e. baguette, ciabatta, or focaccia.      

Finis' plated

"One of the benefits of salad is that you can eat tons of it and never be satisfied"

Jim Gaffigan

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