Spinach Salad with Honey Vinaigrette from the Bluebird Café in Stanford, Kentucky

(from Chef Bill Hawkins)

Another road trip The Butter Babes took after their escapades at The Castle was a lovely drive over to Stanford, Kentucky. A writer friend we’d only met via email, Angela Correll, invited us to lunch at her restaurant, The Bluebird Café.

Once inside the restaurant, Angela motioned for us to sit down. She and Fay locked eyes, simultaneously saying, “Didn’t you go to Georgetown College?”

Our six degrees of separation diminished that day while our waistlines expanded, thanks to the delicious food we inhaled at The Bluebird Cafe. Angela and the Butter Babes had many “What? You, too?” conversations. We immediately declared her to be an ancillary member.

Not only did we have a fabulous time together talking, eating, and of course, laughing, we also enjoyed shopping in Angela’s store across the street from the restaurant, Kentucky Soaps and Such, taking home several treasures including her amazing goat’s milk body cream.

Her chef has graciously offered us the recipe for his delicious Spinach Salad:

Ingredients:
Honey Vinaigrette:
1 Tbsp. Dijon mustard
¼ cup apple cider vinegar
3 Tbsp. local honey
¾ cup olive oil
Salt and pepper to taste

Vanilla Almonds:
½ tsp. vanilla extract
2 oz. Slivered Almonds

Salad Ingredients:
3 oz. Spinach
2 oz. Goat Cheese
2 oz. Strawberries

Directions:

  • Sautee the almonds and vanilla extract on medium high heat until toasted golden. Pour onto another surface and spread out to cool.

  • Mix the Dijon mustard, honey, and apple cider vinegar together. While continuing to whisk those ingredients, add in the olive oil slowly until emulsified. (Eesh! Had to look that word up…just means to mix liquids together. Me no speak chef talk.) Add salt and pepper to taste. Set aside.

  • Rinse and slice the strawberries. Rinse the spinach and put in a bowl. Gently toss the strawberries, spinach and desired amount of honey vinaigrette. Top with goat cheese.

  • Amounts shown for salad ingredients are individual portions, so multiply as needed.