This recipe is my way of honoring one of my favorite establishments in Salt Lake City. Located on the corner of 13th S. and 17th E. Eggs in the City is one of the best kept local places in the valley. It only serves breakfast and lunch and is actually an old auto garage. In the summer the old bay doors are thrown wide open and locals and their furry friends will spill out and onto the patio to enjoy their deliciously fresh foods. The wait staff has been the same since I discovered this gem four years ago and they are a wonderful eclectic group of people who really want to deliver the best food they can any way you want it. I am going to give you my version (serves two) of their spinach salad which I had to recreate after my move to Michigan.
Bunch of baby spinach
Small block of blue cheese
1 cup almonds *I like to use toasted almonds but you can also use candied nuts of any kind
1 large crisp apple or pear
¼ c. lemon juice¼ c. almond oil *You could also use hazelnut or any other light tasting oil
¼ red onion
4 tbl sugar
1 tbl white wine vinegar1 tbl poppy seed
1 tbl sesame seed
¼ tsp salt
1. You can use a blender or a food processor, combine the, juice, vinegar, onions, sugar and salt and blend well.
2. With machine running, slowly add oil, blending until smooth. Add poppy and sesame seeds and blend a few more seconds to mix (any extra can be kept in the fridge for bit).
3. Assemble the salad by slicing the fruit and crumbling the cheese over the washed and dried spinach, lightly drizzle with dressing and toss to combine.
This salad is delicious with candied nuts and is a beautiful presentation with lots of color and texture. I am very, very light on the dressing because the salad has so much flavor on its own, but you could also use any number of dressings including fruit vinaigrettes or a basic balsamic.