Spring Harvest Salad

Inspired by a recipe in an old edition of Better Home and Gardens Magazine. This is a keeper.

spring harvest.jpg

What You'll Need:

3 shallots, minced
2 c any grain (think brown rice, farrow, quinoa, spelt...or any combo of these)
4 c veggie broth
1 Tbsp olive oil

zest of 1 lemon
juice of that same lemon
1 Tbsp fresh oregano, chopped
1/2 c olive oil

4 c baby spinach leaves
2 c fresh berries
1 fennel bulb, thinly sliced
1 bunch green onions or chives, chopped
1/2 c silvered almonds

8 oz goat cheese, crumbled

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Combine shallots, grain and veggies broth in a large saucepan. Bring to a boil, and then simmer until liquid is absorbed. 

Meanwhile, wisk together dressing ingredients. Set aside.

In a large salad bowl, toss together spinach, berries, fennel, onions and almonds.

Allow rice to cool slightly, then toss into salad bowl.

Before serving, toss with dressing. Top with goat cheese.

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Serves 10.