Source: Chef Tony Baker, Montrio Bistro, Monterey, CA
1 cup olive vinaigrette (see recipe below)
1 bag Baby Spinach (approx 10oz)
8 ounce feta cheese, crumbled
6-10 baby artichokes, cooked and quartered.
(See video: How to Prepare & Cook Baby Artichokes for a variety of cooking methods)
8 bread sticks
1 cup pitted nicoise olives
(small black olives)
1 cup extra virgin olive oil
1/2 cup lemon juice
5 basil leaves
1 shallot, chopped
ground black pepper
Using a blender on low speed, combine all
ingredients. Do not over mix.
Serve immediately or use within 3 days.
Toss 3/4 vinaigrette in with the baby
spinach; combine the rest of the vinaigrette
with the Baby Artichokes, finish with cheese
and ground black pepper.
Serve with bread sticks or croutons.