It's still the dead of summer, and around here that usually means one thing.
It's hot.
Some nights, you just don't want a heavy meal. You want something fresh. Something cold. Something that tastes like summer.
Over the past twenty-five years of dating and marriage, my wife and I have spent our fair share of evenings at one particular regional pizza restaurant. Back when we first started hanging out after group rides, they had a Jerk Chicken Pizza that was absolutely outstanding. Unfortunately, somewhere along the way it disappeared from the menu.
Then, a number of years later while working the Ironman Chattanooga Expo, we stopped at one of their Chattanooga locations for dinner. That's when I discovered another menu item that quickly became one of my favorites.
Maybe it had something to do with the bacon.
Unfortunately, within the last year, that salad disappeared too.
So, I did what I tend to do with recipes I enjoy.
I came home and started tinkering.
This version has become one of my favorite summer meals. The blue cheese adds a creamy richness, the bacon brings just enough smoky flavor, the Granny Smith apples provide a crisp tartness, and the champagne vinaigrette ties everything together with a light, bright finish that never feels heavy.
It works beautifully as a meal on its own, especially if you add grilled chicken, but it also makes a perfect side for just about anything coming off the grill this time of year.
Salad Ingredients
• 5 oz baby spinach
• 1 large Granny Smith apple, thinly sliced
• 5–6 slices thick-cut bacon, cooked crisp and crumbled
• 1/2 cup crumbled blue cheese
• 1/2 cup toasted pecans (or candied pecans)
• 2 tbsp thinly sliced red onion (optional)
• Small handful dried cranberries (optional)
Champagne Vinaigrette
• 3 tbsp champagne vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 small shallot, finely minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/3 cup extra virgin olive oil
Whisk together the champagne vinegar, honey, Dijon mustard, shallot, salt, and pepper.
Slowly drizzle in the olive oil while whisking until emulsified.
Assembly
Lightly dress the spinach with about two-thirds of the vinaigrette. Top with the apple slices, bacon, pecans, blue cheese, and red onion if using. Finish with a light drizzle of the remaining dressing just before serving.
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