Manouri is a Greek semi-soft white cheese made form goat or sheep. It is mild in taste, slightly sweet, and smooth in in texture. This makes it an ideal canvas for the rest of the mingling flavours and textures in this superfood salad. Earthy and crunchy baby spinach leaves, mellow, soft, and slightly acidic blueberries, and of course that walnut bight. The salad is dressed by a white balsamic, mustard and honey vinaigrette.
To handle the spinach leaves, or any other leafy salads:
First of all if you are into leafy salads, gift yourselves a salad spinner. It dries the leaves perfectly, which means two things:
They will last longer if stored properly (which in turn means in a spacious container, with paper towels bottom, top, and in between a few layers).
They will be alive, crunchy, and happily dressed in the vinaigrette.
Submerge the leaves into a bowl of cold water, the colder the better. Move around gently a few times, and gently remove them and into the spinner in batches, you do not want to overcrowd the spinner. Drain well and store in the fridge until use.
For the vinaigrette shake well in a jar, or shaker, to emulsify:
Mustard, chose a mild option, 1 tbsp
Honey, 1 tbsp
Salt, 1/8 tsp
White balsamic (or any other) vinegar, 3 tbsps
Olive Oil, 3 times the volume of the above materials combined
Vinaigrettes will keep well at room T for a few days. Shake very well before use.
To serve spread the spinach leaves on a platter, and scatter over:
Manouri, or other semisoft white cheese
Walnuts, crashed or chopped
At this point you can cover the platter with cling film, airtight, and keep in the fridge for a couple of days at most.
Dress right before eating.