Beet, Spinach & Goat Cheese 'Caprese' Salad
Ever since spending a month in the South of France after my first year of college, I have loved the sublimely fresh and mild, yet flavorful, Mozzarella Caprese Salad. It was something we ate often as part of the big leisurely outdoor lunchtime meal. After that discovery, I could literally eat it every day. I believe this was also the first time I noticed the beauty of a pool surrounded by grass. The two together left a wonderful summertime impression.
Recently, I thought of trying a Caprese-inspired salad with another set of complimentary ingredients that are also some of my favorites: beets, spinach and goat cheese. I drizzled the usual olive oil as well as a balsamic glaze over the salad, topping it off with cracked salt and pepper. The result created a 'Caprese' well-suited for colder weather with the bolder flavors.