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Laura Hunt

Cooking for Couples

Baby Spinach Salad with Bushberries & a Laura Chenel
Goat Cheese
The following recipe was contributed
by Rising Sun Catering, San Francisco Bay Area

This is a simple salad that can be served as an introduction to a more complex dinner or served alone as a light meal with some good crunchy bread. Although you may substitute another type of cheese, we prefer Laura Chenel because she is a local (Sonoma County) pioneer in the art of making American goat cheese in true French style.


4-5 handfuls of fresh baby spinach
1 carton of fresh bushberry (your favorite works best)
4 medallions of goat cheese
1 freshly squeezed lemon (preferably Myer)
1 tablespoon of Dijon mustard
6 "glugs" of extra virgin olive oil *
salt & pepper to taste

Click picture to enlarge!

Chef One:
Add spinach to largest bowl possible of clean cold water. Turn greens once or twice prior to pulling the greens from the water (rather then pouring the dirty water back on top of your spinach). If you don't have a salad spinner, spread your spinach out onto a large clean dish towel and gently roll as you would a jelly roll dough to dry your leaves of spinach. Do not wash your berries! If your goat cheese has been sold to you in a log form, take either a sharp wet knife or some dental floss and portion to 1/2" medallions.

Chef Two:
Squeeze & strain one lemon into a jam jar (with lid and without jam). To the lemon juice add one tablespoon Dijon mustard and roughly 6 "glugs" of your finest extra virgin olive oil. Sprinkle in salt & fresh cracked pepper. Secure lid onto jar and give it a good shake until combined.

Chef One:
Combine your dry spinach & bushberries with your partner's dressing and toss gently. Immediately divide the salad onto 2-4 plates.

Chef Two:
Place goat cheese medallion on top of greens for your edible garnish.


* A "glug" refers to the sound oil makes as it is pouring out of its bottle. We estimate 6 "glugs" to be about a half of a cup.

More Cooking for Couples

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