My sweet pepper and fennel soup was a bit shy on green vegetables. I did not want to add them to the soup, because it would muddle the flavors. I decided that I needed a small side salad. Some baby spinach, some sweet red onion that I happen to have on hand and maybe a sprinkle of parmesan with a balsamic/vinaigrette would be nice.
Karl’s Spinach Side Salad
1 Tbs. olive oil
1 Tbs. balsamic vinegar
1 small clove garlic, lightly crushed
Half a pinch of dry mustard
2 cups baby spinach
¼ cup red onion, sliced thin
1 Tbs. shredded parmesan cheese
1. Put the dressing ingredients in a small lidded jar. Shake to mix well and let meld for at least 10 minutes.
Tip: When you dress the salad leave the garlic clove in the jar, unless your dinners really like raw garlic. If this is the case, press the garlic to a fine paste and have at it.
2. Add the spinach and onion to a mixing bowl and pour on the dressing. Toss to coat.
3. Transfer the salad to individual bowls and garnish with a bit of shredded parmesan cheese.