Spinach Chorizo Salad With Plantain Hash Browns
- 3 medium plantains, barely ripe
- 4 ounces goat cheese
- 3 tablespoons grape seed oil
- 5 ounces ready-to-eat baby spinach
- 6 ounces chorizo or other spicy sausage
- 2 carrots, peeled and sliced thin
- Salt & fresh ground pepper to taste
- 3 tablespoons extra virgin olive oil
- 2 tablespoons honey apple vinegar*
- 1 tablespoon pear juice or apple juice
- 1 generous tablespoon chopped cilantro
- 1/2 – 1 teaspoon minced garlic
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon salt
*If you can’t get your hands on honey apple vinegar, substitute balsamic vinegar plus a teaspoon of honey.
Make the plantain hash browns: Make a few shallow slices into the skins of the plantains and and boil until super soft – about a half hour. Remove the skins and, using a large fork, mash up in a bowl. Fold in the goat cheese; add the grape seed oil and combine well. Transfer to a skillet over medium high heat. Add a thorough sprinkle of salt and pepper and fry until nicely browned. Arrange on a serving dish.
Make the dressing: In a small bowl or measuring cup, whisk the dressing ingredients together until emulsified. Taste-test the dressing on a piece of spinach. Adjust the salt and garlic accordingly.
Arrange the salad: Toss the spinach with a light coating of the dressing, then arrange on top of the plantain hash browns. Slice the chorizo and carrots into salad size pieces and arrange on top of the salad. Drizzle with additional dressing, if desired. Serve, and enjoy!