Spring has finally arrived in southwestern Ontario, and our thoughts are already turning to summer dining.
We are blessed to be located in one of Canada’s most bountiful regions, where an abundance of locally-grown fresh fruits, vegetables, and legumes are readily available throughout the growing season.
This Warm Chorizo Sausage and Medjool Dates with Heirloom Baby Spinach salad is always a guest favourite.
Combining the spicy piquancy of Chorizo Sausage with the unexpected sweetness of Medjol dates and sun-dried apricots makes for an exotic combination that is hard to resist….
Try it for lunch, or a light dinner, and let us know what you think in the comments below!
Chorizo Sausage Salad
2 Chorizo sausages cut into ½ pieces
8 Medjol dates, cut in half
3 oz. Heirloom baby spinach, red & green
4 tbsp. Sun-dried apricots cut in half
2 whole roasted red pepper, cut into spears
¼ sliced red onion
8 slices English cucumbers
8 baby tomatoes cut in half
Mix micro sprouts for garnish
Sherry-basil vinaigrette (recipe to follow) drizzled
In a skillet sauté chorizo sausage, golden brown, finish in oven; add Medjol dates, roasted red peppers. Set aside; toss spinach with dressing, season with salt and pepper. Arrange spinach in centre of plate, garnish with sliced cucumber, baby tomatoes, Chorizo sausage mixture, red onions, purple radish sprouts.
(Makes ½ cup)
¼ c. extra-virgin olive oil
3 tbsp. sweet sherry
1 tbsp. fresh lemon juice
¼ cup finely chopped fresh basil
2 tbsp. shallot minced
¼ tsp. salt, or to taste
¼ tsp. ground pepper or to taste
Whisk together oil, sherry, lemon juice in a small bowl. Stir in remaining ingredients. Taste and adjust seasoning. Cover and refrigerate. Whisk or shake before serving.
What is your favourite summer salad?