Cooking Wiser with Terri Geiser
Spinach Salad with Garlic-Cider Vinaigrette
Serves 8
Prep time: 30 minutes
Total time: 1:45 minutes
Ingredients:
3 heads garlic, prepared for baking
½ pound ciabatta loaf, cut into 1 inch pieces
¼ cup extra virgin olive oil, plus more for brushing bread
1 medium red onion, diced
1 cup apple cider
3 ½ tablespoons cider vinegar
Kosher or sea salt and freshly ground pepper
¾ pound spinach, washed and dried
Instructions:
Preheat the oven to 350 degrees. Roast garlic until tender, about 1 ½ hours, cool. Meanwhile, on a large baking sheet, drizzle the ciabatta pieces with olive oil. Bake until crisp about 12 minutes. Peel the garlic. In a large skillet, heat 2 tablespoons of the olive oil and add the onion. Cook over moderate heat until softened, about 5 minutes.
Add the cider and boil over high heat until reduced to ¼ cup about 4 minutes. Add the vinegar, garlic and remaining tablespoons of olive oil and season with salt and pepper. In a large bowl toss the spinach with the croutons and warm dressing and serve.
