Ingredients
Vinaigrette:
Bone Suckin’ Poultry Seasoning, 1 tsp.
Red Wine Vinegar, 2 Tbsp.
Shallot, 1 finely chopped
Garlic, 1 clove, finely chopped
Extra Virgin Olive Oil, 1/4 cup
Basil, 1/4 cup thinly sliced
Sea Salt and Pepper to taste
Salad:
Orzo, 2 cups cooked (follow directions on package)
Grape Tomatoes, 1/2 pint, cut in half
Baby Spinach Leaves, 2 cups
Goat Cheese, 1/2 cup crumbled
Pine Nuts, 1/2 cup toasted
Fresh Flat Leaf Parsley, 2 Tbsp. thinly sliced
Fresh Chives, 2 Tbsp. chopped
Preparation
Vinaigrette: Whisk together the vinegar, shallot, and garlic in a medium bowl to blend. Drizzle in the olive oil very slowly while whisking, until ingredients are fully incorporated. Stir in basil and season with sea salt and pepper.
Salad: Toss the pasta, tomatoes, spinach, goat cheese, pine nuts and parsley in a large bowl with enough vinaigrette to coat. Season the salad with sea salt and pepper and sprinkle with chopped chives. Serves 4.
