Last weekend we took a trip to visit my grandmother, who I haven’t seen in a year. We also got to visit with my aunt and cousin, who I haven’t seen in almost 4 years, and I met my newest baby cousin Mary Rose for the first time. Saturday night we stayed with Jim’s brother and sister-in-law. They sent us home with piles of produce from their garden on Sunday and I made this salad as soon as we got home.
It was a great weekend, capped off by a great meal.
8 ounces fresh spinach, washed and torn into bite sized pieces
1/3 cup carrot slices
Place the vegetables in a serving bowl.
2 tablespoons balsamic vinegar
2 tablespoons water
1 tablespoon toasted sesame oil
2 tablespoons minced shallot
1 heaping tablespoon sun dried tomato pieces
1 teaspoon agave nectar
1/2 teaspoon dijon mustard
1/2 teaspoon salt
freshly ground black pepper
In a small saucepan, heat all the dressing ingredients and bring to a boil. Immediately pour dressing over the salad vegetables and toss well.