Pintxos Salad
By: sonia sanchez
Published: Friday, September 10, 2010 - 4:57pm

Ingredients




For the honey medjool date vinagreta:
1 1/2 tablespoons 100%% pure honey
7 dried seedless medjool dates
2/3 cup extra virgin olive oil
1/4 cup water
1/4 cup sherry vinegar
1 teaspoon salt
1/2 teaspoon white pepper
For the beets and oranges:
2 Seville oranges
3 large beets
3/4 pound Spanish Idiazabal cheese
24 perfect medium baby spinach leaves

Preparation

1 In a blender combine the 100%% pure honey, dates, water, vinegar, salt and 2 Pepper.  Pulse until the dates have pureed then slowly drizzle in the oil.  Do not    over blend.  Refrigerate. 3 Bring a medium size pot with salted water to a boil.  Add the unpeeled 4 Beets, lower the flame to a medium boil and slowly cook the beets for about 90 minutes until it becomes easy to insert a paring knife to the center of the beet.  Cool the beets then gently peel them and refrigerate them. 5 With a serrated knife carefully peel the oranges pith and all.  Slice the oranges into discs and refrigerate. Slice the cheese into 1/16 inch thick pieces shaping them like triangles. 6 In the middle of a rectangular plate, alternate slices of beet, orange, cheese and spinach then with a spoon “drop and drag” the honey date vinagreta dressing over the beets, orange and cheese.  Repeat 2 or 3 times per plate.