SPA RECIPES: SPINACH & APRICOT SALAD
This recipe is courtesy of Chef Marc Vinet, Stonehaven Relais & Spa in St-Agathe-des-Monts, Quebec.
6 cups spinach, washed and thoroughly dried
1 1/2 cups sliced apricots
1 tablespoon sunflower seeds
1 small red onion, thinly sliced
1 head radicchio lettuce, washed and leaves separated
1/3 cup enoki mushrooms (about 2 ounces)
1 tablespoon champagne vinegar
2 tablespoons organic honey
2 teaspoons grape seed oil
Sea salt and freshly ground pepper to taste
For the salad: Tear the spinach into bite-size pieces and place in a large bowl. Add the apricots, sunflower seeds, and onion.
For the dressing: In a small bowl, whisk together the vinegar, honey, grape seed oil, salt and pepper.
To serve: Pour the dressing over the salad and toss to combine. Place one radicchio leaf on each plate. Place one cup of spinach salad in each radicchio cup and garnish with mushrooms.