Equipment
* optional
Ingredients
Triple-Vinegar Vinaigrette
- 11 ml balsamic vinegar
- 14 ml red wine vinegar
- 17 ml sherry vinegar
- 4 g dijon mustard
- 65 ml extra virgin olive oil
- 2 g kosher salt, fine grain
Salad Base and Toppings
- 5 red beets, roasted and peeled
- 400 g baby spinach, washed and dried
- 65 g goat cheese, chilled
- 5 g fresh tarragon, leaves only, roughly chopped
- 10 g pine nuts, toasted until golden
Nutrition (per serving)
Method
In a clean mixing bowl, combine the balsamic, red wine, and sherry vinegars with the kosher salt. Whisk vigorously until the salt has fully dissolved into the acid.
Add the Dijon mustard to the vinegar mixture. While whisking constantly, slowly drizzle in the olive oil in a thin, steady stream to create a stable, creamy emulsion.
Using a mandoline or a sharp chef's knife, slice the roasted beets into uniform 3mm (1/8 inch) half-moons. Set aside on a paper towel to blot excess moisture.
Place the baby spinach in a large bowl and drizzle with 45ml (3 tablespoons) of the vinaigrette. Toss gently with your hands or tongs until the leaves are lightly coated but not weighed down.
Arrange the dressed spinach across a chilled platter. Layer the beet slices over the greens in a decorative fanning pattern.
Drizzle the remaining vinaigrette specifically over the beets. Crumble the cold goat cheese over the top, then garnish with the chopped tarragon and toasted pine nuts. Serve immediately.
Chef's Notes
- The secret to this salad is the temperature contrast; ensure the spinach and goat cheese are properly chilled, while the beets can be slightly warm or room temperature.
- Use high-quality sherry vinegar (Vinagre de Jerez); it provides a nutty depth that bridges the gap between the earthy beets and the sharp cheese.
Storage
Refrigerator: 24 hours — Store components separately; once dressed, the spinach will wilt rapidly.
Reheating: Serve chilled or at room temperature.
