Warm spinach salad with roasted vegetables

We’re making Warm Spinach Salad with Roasted Vegetables with Chef Jennifer Chapman of DeWolf Tavern.

Yield: 4

Fresh baby spinach
Cauliflower; broken up into florets
4 small carrots; peeled and chopped
5 Shallot; 1 tsp peeled and minced /the rest cut in half
1 tbsp Whole grain mustard
1 tsp Maple syrup
1 cup Olive oil plus extra for roasting
½ cup Lemon juice
Salt as needed
4 tbsp Blue cheese
½ lb Bacon; chopped, pan fried and strained


  1. Cook the bacon and hold
  2. Put the cauliflower, carrots and half cut shallots on a roasting pan, coat with light oil and sprinkle with salt; cook 350 degrees until soft and a little crispy.
  3. Make the dressing: add mustard, 1 cup oil, lemon juice, syrup and minced shallot into a bowl and whisk until combined add salt to taste. Heat in the microwave until warm on the stove.
  4. Divide the vegetables onto 4 plates. Put spinach leaves into a large bowl and add a few tbsp. of dressing to the greens just to coat. You do not want to coat them too much.
  5. Divide the spinach onto each plate. Top with blue cheese and bacon.
  6. Can add with any protein for dinner. (scallops, shrimp or flat iron go very well)

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