Salad:
What you’ll need:
8 ounces cooked salmon filet
1?4 cup goat cheese, crumbled
4 grapefruit segments
12 mandarin orange slices
2 tablespoons sliced almonds
11?2 cups baby spinach
Hefeweizen Vinaigrette:
What you’ll need:
1 12-ounce bottle Sebago Brewing Co. Hefeweizen
11?2 cups extra virgin olive oil
2 tablespoons Dijon mustard
3 tablespoons white vinegar
11?2 tablespoons rice wine vinegar
3 tablespoons honey
1 tablespoon dried tarragon?1?4 cup orange juice
What To Do:
Arrange citrus fruit on top of a bed of baby spinach. Scatter goat cheese and almonds and top with the cooked salmon filet.
For the dressing: Mix all ingredients except olive oil. Add olive oil in a slow stream while whisking to emulsify. Drizzle on top of salad.
– Elise Loschiavo, Sebago Brewing Co.
