Bloomsdale Spinach Salad with Garlic-Honey Dressing, Feta, Pinenuts



  • 1 day old bread

  • 1/4 cup EVOO or garlic Confit

Honey-Garlic Dressing

  • 1/4 cup red wine vinegar

  • 3 Tbsp fresh lemon juice

  • 3 garlic cloves, minced

  • 1 shallot minced

  • 1 Tbsp honey

  • 3/4 cup EVOO

  • Kosher salt

  • Freshly ground black pepper


To make the croutons: Preheat the oven to 350ºF. Slice the bun into 12 slices. Each slice should be about the thickness of your thumb. Arrange the ciabatta slices on a baking sheet and brush both sides with oil -- and optional garlic confit. Bake until crisp all the way through about 8 to 10 minutes. Set aside, and leave the oven on.

On a small baking sheet, spread out the pine nuts in one layer (if using). Toast the pine nuts in the oven until golden brown and fragrant, about 6 minutes, stirring the nuts after 3 minutes. Set aside.

To make the dressing: In a small bowl, combine the vinegar and lemon juice. Stir in the garlic and shallot, and let stand for several minutes. Whisk in the honey and then the olive oil. Season with salt and pepper. Keep in a warm spot until ready to use.

In a large bowl, combine the spinach, olives, cheese, pine nuts and croutons. Mix without completely smashing the cheese and croutons. Add tomatoes and season. Serve immediately.


recipe from our LA friends at