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Finding Bordeaux spinach at Everything Under the Sun‘s farmstand at the San Francisco Ferry Plaza Farmers Market was a nice surprise this morning .  Bordeaux spinach has beautiful red stems and veins and dark green leaves that are shaped like tattered arrowheads.  I find it to be sweeter than traditional spinach.  You can use it in salads to provide a burst of color and flavor.  You can also use it the way you would use traditional spinach – in soups, sautéed or wilted, but the stems do tend to lose their red color when cooked. As in traditional spinach, the Bordeaux spinach is it is rich in Vitamins A and C, beta-carotene and dietary fiber.  The growing season for this spinach is short, so snap it up whenever you find it.  One of my favorite ways to use it is in a simple salad with winter fruits, nuts and goat cheese.

4 cups Bordeaux spinach leaves, washed and dried
2 large blood oranges, peeled and sliced crosswise
2 kiwis, peeled and sliced crosswise
1 round of your favorite fresh goat cheese, quartered
1/2 cup toasted walnuts, chopped

For the dressing:
3 Tablespoons walnut oil (such as the one from Glashoff Farms.)
1 Tablespoon great-quality red wine vinegar (such as the one from Round Pond)
1 Tablespoon honey (such as that sold by Marshall’s Farm)
Sea salt and pepper

You will also need:
Individual salad plates
Small mixing bowl for dressing

Divide the Bordeaux spinach among the 4 salad plates.  Top each one with the sliced blood oranges and the kiwis.  Add a wedge of goat cheese to each plate.  Sprinkle the toasted walnuts on top. 

To make the dressing, combine the walnut oil, vinegar and honey and whisk to combine.  Add a large pinch of sea salt and some freshly-ground pepper.  Stir well.   Drizzle the salad dressing over the salads just before serving. 

Serves 4.

Teri says:

So THAT is what has been popping up in my produce box from my CSA. I knew it was spinsch – but didn’t know the name. It is delicious in salads. I made a goat cheese, pear and candied walnut spinach salad for the holidays and this spinach was a beautiful addition.

Your salad sounds delish as well and I just so happen to have some blood oranges. Thanks for the suggestion.

Connie Newsome says:

I am so glad to find this spinach salad as this is one of my favorite greens. I hope I will be able to find this type of spinach as I live in a small town if not I will use the regular type.

MrSwissCheese says:

Thanks for the tip on the walnut oil from Glashoff Farms. Since I am close the SF Farmers Market, I was able to pick some up last week in a salad I made for guests. Would you ever use this in the preparation of hot dishes? That is, does it have a low or high burning point?

Sherry Page says:

Hi MRSWISSCHEESE, thank you for your comment. Walnut oil quickly loses its rich walnut flavor when heated. For that reason, it is best used as a finishing oil and not a cooking oil. Glad you tried the walnut oil from Glashoff Farms!