This is a great Mediterranean style salad that is delicious served with seafood, poultry or grilled lamb.
1 cup pitted nicoise olives (small black olives)
1 cup high quality extra virgin olive oil
1/2 cup fresh lemon juice
5 basil leaves
1 shallot, chopped
Ground black pepper
1 cup olive vinaigrette (see recipe below)
1 bag baby spinach, cleaned and dried (about 12 cups)
8 ounce feta cheese, crumbled
1 pound baby artichokes, cooked and cut into 4 pieces
8 bread sticks or croutons
Using a blender on low speed, combine all ingredients. Do not over mix. Serve immediately or store, and use within 3 days.
In a large salad bowl, toss baby spinach with 3/4 vinaigrette. Use the remaining vinaigrette to toss the baby artichokes.
To serve, divide dressed spinach and artichokes between 8 plates. Finish with sprinkle of crumbled feta cheese and ground black pepper on each salad. Serve with bread sticks or croutons
SOURCE: Chef Tony Baker, Montrio Bistro, Monterey, CA for Ocean Mist Farms.