Sundance Salad
This is named for a childhood pet, Sundance the Wonder Goat. Oh, and she was a wonder. A wee, little pygmy goat. She would wait for me on the big rock in our front yard at #505 emitting a mighty 'Maaaaa!" when I got off the school bus in the afternoon.
In Salisbury we lived a mile from what was to become the Blue Ledge Farm, a local powerhouse in gorgeous chevre. This is something I thought I'd never say, as goat cheese was an acquired taste for me to be sure. They make a Maple Chevre (of course they do!) which is delicately sweet and not too 'barnyard.' It is an important part of this salad, but any mild, soft cheese will do.
The girls visiting Blue Ledge Farm, round about 1999
Sundance Salad
4 or 5 cups a fresh Baby Spinach (use more than you think you'll need)
1 cup fresh Blueberries
1/2 cup toasted Pine Nuts
2 - 3 oz. mildest Chevre (Maple or Honey Orange from Blue Ledge preferred)
1/2 cup of Poppy Seed Dressing, circa 1974
Toast the pine nuts in a pan over medium heat until they color to light amber. Watch them closely and shake the pan a few times to ensure even browning. When done, remove from pan and allow to cool.
Arrange spinach on a platter or individual plates, top with blueberries, crumbled chevre and cooled pine nuts.
When ready to serve, top with dressing. Serves 1 or 4 depending on your appetite!
