Spinach and Berry Salad

We found a new store this weekend, Pour Olive, where we picked up a bottle of cranberry white balsamic vinegar. It is so wonderful, you could drink the vinegar straight.

I am not kidding.

I knew I wanted to make something with it this week, and I didn’t wait long. I decided to make a salad. I know…obvious. But I am not sorry. It was delicious.

I made a large batch vinaigrette and used part of it to marinate the chicken before I cooked it. Then I used the rest to dress the salad.

The actual ingredients of the salad were kind of improvised. I knew I wanted to throw in some cranberries and strawberries. I just happen to have feta cheese, pine nuts, and asparagus on hand. And that is how this salad was born.

Ingredients:
Dressing/Marinade
1/4 cup olive oil
3 tbsp white balsamic vinegar (cranberry or raspberry preferred)
1 tbsp balsamic vinegar
1 tbsp honey
1/2 tsp salt
1/2 tsp pepper

Salad
2 cups spinach
2 cups arugula
1/4 cup dried cranberries
5-6 strawberries, tops removed and quartered
2 tbsp pine nuts, toasted
1/4 cup asparagus, cut into 1 inch pieces and blanched
2 tbsp feta cheese, crumbled
1 chicken breast, cut in half lengthwise

Directions
Dressing/Marinade
1. Mix all ingredients in a small bowl or measuring cup and whisk until combined.
2. Pour 2/3rds into a shallow dish. Place chicken breast halves in dish and let sit for at least 15 minutes.
3. Reserve the other 1/3rd for the salad.

Salad
1. In a saute pan over medium high heat, cook the chicken about 3 minutes on each side. Once the chicken has cooked through, reduce heat, add the rest of the marinade and let reduce.
2.  In a large bowl, combine the spinach, arugula, cranberries, strawberries, pine nuts, asparagus, and feta. Drizzle the reserved dressing on top, and toss to coat.
3. Once the chicken is cooked and the marinade has reduced to glaze the chicken, remove from the pan and let sit for 5 minutes before slicing.
4. Place chicken slices on top of the salad and serve.

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