Napa Valley Spinach Salad

The simplest and most popular salad is fresh greens dressed with oil and vinegar (or vinaigrette, which is 3 part oil to 1 part vinegar or lemon juice, may be varied according to taste) and seasoned with salt and pepper. In addition to salt and pepper, it may be seasoned with fresh herbs, mustard, garlic, shallots, meats, chicken, nuts, or fresh fruits, etc. The possible variations of seasoning are almost infinite.

Greens for a salad should be always washed and completely dried before adding the dressing; a salad spinner is the best way to dry the greens. When the salad is dry, the leaf is crispier and flavorful.

This is a perfect summer salad that combines fresh fruit, nuts, and vegetables. A salad worth trying!

Melon Vinaigrette:
1 garlic clove, chopped
4 oz of seedless watermelon
2 oz of sweet honeydew
1 tablespoon of brown sugar
4 oz of grape seed oil
Pinch of ground coriander
Salt and pepper to taste
1 tablespoon of honey
2 oz of raspberry vinegar

Salad:
3 cups of baby spinach leaf
4 tablespoon of your favorite dry nuts
The remaining of the diced melon.

Liquefy in a blender, 3 oz watermelon and 1 oz honeydew. Dice the remaining for garnish.

In a mixing bowl, add the liquefied watermelon and honeydew, honey, salt and pepper, chopped garlic, brown sugar, the coriander, and the raspberry vinegar. Slowly whisk in the grape seed oil and chill for 1 hour.

In a large salad bowl, add the baby spinach leaf, the dried nuts, and the diced melon. Add the watermelon vinaigrette and toss gently. To further enhance this salad you can also add shrimp, chicken, or pork.