Baby Spinach Salad
Local Pancetta Bacon, Sir Wilfrid Brie
and a Green Apple Vinaigrette

Green Apple Vinaigrette

  • 6 cups of juiced green apples

  • juice and zest of 1 lemon

  • 1 teaspoon pepper

  • 2 teaspoon salt

  • 3 cups vegetable oil

Method:

  • reduce juice to 1 cup

  • add reduction to remaining ingredients, except the oil

  • blend on high fro 30 seconds

  • slowly add the vegetable oil in a slow steady stream

  Makes about 4 cups and will keep in the fridge for about 2 weeks.

Spinach Salad

  • place a large handful of baby spinach in a mixing bowl

  • add 2 to 3 tablespoons of vinaigrette and toss lightly until leaves are coated

  • place spinach on a plate and top with a slice of cooked warm pancetta bacon

  • plate with a wedge of Sir Laurier's D'Arthabaska cheese and serve

300 Thomas Street, St. Marys, Ontario, Canada N4X 1B1
519.284.2977    1.800.268.8243

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