Spinach Salad with Bocconcini and Hazelnuts

Name: Spinach Salad with Bocconcini and Hazelnuts
Yield: 4 servings
Ingredients: 2 tbsp (30 mL) butter; 1 garlic clove minced; 1 tbsp (15 mL) fresh basil chopped; 2 slices crusty bread cut into triangles; 6 cups (1.5 L) baby spinach; 2 tomatoes diced; 8 Canadian Bocconcini sliced or quartered; 1/4 cup (60 mL) hazelnuts coarsely chopped; 1/3 cup (80 mL) hazelnut oil or walnut oil; 1/4 cup (60 mL) balsamic vinegar; Salt and freshly ground pepper to taste

This is the Spinach Salad with Bocconcini and Hazelnuts recipe.

Prep: 15 min
Cooking: 5 min

Yields 4 servings

spinach salad with bocconcini and hazelnuts

Ingredients

2 tbsp (30 mL) butter
1 garlic clove minced
1 tbsp (15 mL) fresh basil chopped
2 slices crusty bread cut into triangles
6 cups (1.5 L) baby spinach
2 tomatoes diced
8 Canadian Bocconcini sliced or quartered
1/4 cup (60 mL) hazelnuts coarsely chopped
1/3 cup (80 mL) hazelnut oil or walnut oil
1/4 cup (60 mL) balsamic vinegar
Salt and freshly ground pepper to taste

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Preparation

Mix the butter with the garlic and basil. Season with pepper to taste. Spread on both sides of the bread slices and toast under a medium oven grill or on the barbecue. Set aside.

Arrange a bed of spinach on 4 individual plates and divide out the tomatoes, Bocconcini and hazelnuts. Add a drizzle of oil and vinegar. Season to taste.

Serve salad with basil and garlic croutons.