A spring salad recipe from our friends over at Caramelize Life, a Methow Valley blog that focuses on discovering the sweeter things of life through food, family, travel and community.

Tough Greens Sweeten Up
!  Well, not exactly tough ~ but more hearty than the sweet lettuces of later spring.  The kale, beet greens and spinach called for in this recipe can be rather fibrous as adults, but more tender as babies.  So springs the recipe!

The spinach is currently exploding, so I’m using it in every meal.  This recipe is a favorite, loaded with the flavors of its dynamic, crowd pleasing, caramelized dressing.

Spinach, kale and beet greens, picked small as soon as you’re ready to thin, are a delectable treat. But they also hold their shape under a warm dressing very well. The slightly bitter taste of each adds to the complexity of flavors, which are plenty with the garlic, berry and honey content in the dressing.

Salt and a slight tang in the goat cheese tops the flavor combo…to the point that I’d love to have this salad as a main course regularly ~ if my family would agree.  The balsamic vinaigrette tends to wow guests. Sautéed garlic combines with honey, balsamic and dried fruit to caramelize into a thick, warm syrup.

Click on over to Caramelize Life to read more