Friday, June 22, 2012

Salad for Sadness

Mr. McGhee was out of town last week, which meant that I got to catch up on my shows.  That means I finally got around to watching the last few episodes of Glee.  I think I should be ashamed to ask this, but I have to I the only grown woman who cried like a baby during the season finale of Glee?  The whole Finn-Rachel break-up scene was all too much for me, I had the ugly cry going on.  And the next morning, as I was making breakfast  for the minis, I found myself actually worrying about Finn and how he was holding up knowing that Rachel was in NYC chasing his dreams and he was headed to Georgia to join the Army.  

Perhaps I get emotionally invested too easily.

Anyway, I knew that I needed to do something to cheer myself up, so I decided I would make myself my all-time favorite meal, a warm spinach with red onion and nectarine salad.  I first had this salad on a trip to Seattle last summer, so every time I eat it, I reminisce about that trip.  

Warm Spinach with Red Onion and Nectarine salad.

  • 1/4 cup sliced almonds
  • 10 ounce baby spinach
  • nectarines, halved, pitted, each cut into 8 wedges 
  • 3 tablespoons cider vinegar
  • 1/2 teaspoon sugar 
  • Salt and pepper 
  • 1/4 cup olive oil
  • medium red onions, peeled and thinly sliced
  • 6 ounces goat cheese, crumbled
  • 1/2 cup diced smoked ham, optional (I have never tried with the smoked ham)
  1. 1. Preheat oven to 350ºF. Spread almonds on a baking sheet. Toast in oven, stirring once or twice, until light golden, about 8 minutes. Transfer to a bowl.
  2. 2. Place spinach and nectarines in a large bowl. In a small bowl, stir together vinegar and sugar until sugar dissolves. Season with pepper and a pinch of salt.
  3. 3. Warm olive oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until well browned, 10 to 12 minutes. Stir in vinegar mixture and remove from heat.
  4. 4. Scrape hot dressing over spinach mixture and toss to coat. Divide among 4 dinner plates. Sprinkle each salad with goat cheese, almonds and ham, if using. Serve immediately.
Cooking onions, for the dressing.

Spinach, nectarines and goat cheese.  I added extra nectarines.

Tossed with the dressing.  The warm dressing melts the goat cheese to perfection.  It's delish and totally got me over my Finn and Rachel saddness.