SPINACH SALAD WITH HUCKLEBERRIES, CRANBERRIES, BLUE CHEESE, HAZELNUTS, & RASPBERRY-POPPY SEED VINAIGRETTE

I recently had a salad similar to this at a seafood restaurant in the Seattle area. I added dried cranberries for another layer of flavor. I found wild huckleberries on a road stand but you can certainly use blueberries for this recipe and it will be equally good.

Raspberry-Poppy Seed Vinaigrette

¼ cup raspberry wine vinegar

½ cup extra-virgin olive oil

Zest and Juice of ½ lemon

1 T honey

1 t Dijon mustard

2 t poppy seeds

Pour all above ingredients into a jar fitted with a tight lid and shake vigorously to combine.

Refrigerate until ready to use and shake again before pouring.

Salad

¼ T hazelnuts

1 large bunch fresh spinach, rinsed, spun dry, and long stems trimmed

¼ cup fresh huckleberries or blueberries

2 T dried cranberries

¼ cup blue cheese, broken into bits

Preheat oven to 375 degrees F.

Place hazelnuts on a baking sheet and bake in oven for about 10 minutes, or until lightly browned.

Pour nuts onto a clean tea towel or a couple layers of paper towels and let cool slightly.

When cool enough to handle, rub vigorously between towel layers to rub off most of the skin and set aside in a small bowl.

Place trimmed spinach into a salad bowl and add huckleberries, cranberries, and blue cheese.

Drizzle with some of the vinaigrette and toss lightly.

Add the hazelnuts and blue cheese and lightly toss again.

Divide between 2 to 4 salad plates.