For the dressing:
3 tbsp. extra virgin olive oil
2 tbsp. balsamic vinegar
Kosher salt and freshly ground black pepper
For the salad:
3 cups baby spinach leaves, washed and dried
About ¼ cup oven-roasted tomatoes
2-3 tbsp. crumbled Boursin cheese
3-4 tbsp. crumbled pita chips
- step 1: Show Images
To make the dressing, combine the olive oil and vinegar in a bottle or jar. Season with salt and pepper. Close tightly and shake well. (I recommend making a double or triple batch to keep on hand for other salads, sandwiches, etc.)
- step 2: Show Images
Portion the spinach leaves onto serving plates. Top with a handful of oven roasted tomatoes, crumbled boursin and pita chips. Drizzle lightly with the balsamic vinaigrette.
- step 3: Show Images
Make ahead tips: I find that spinach salads hold up well to pre-assembly without wilting as lettuce often does. For this particular salad, I combine all ingredients except the dressing, transport to work, and dress just before eating.