CRANBERRY COMPOTE SPINACH SALAD

Cranberry Compote Spinach Salad image

Provided by Geoffry Le Cher

Time 25m

Number Of Ingredients 21

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COMPOTE
1 1/2 c fresh cranberries
1/2 c white sugar
1 peel of a navel orange, cut into thin 1" long strips
1 c water
1 pkg small envelope-sugar free cranberry gelatine
1 pkg gelatin, unflavored
1 juice of one navel orange
2 tsp cinnamon, ground
2 tsp allspice, ground
1 tsp mace
1 tsp cardamon, ground
2 Tbsp lemon juice, fresh
1 can(s) crushed pineapple, in natural juice, drained
1 c fresh green seedless grapes
1/3 c pecans, in pieces - toasted
BALSAMIC REDUCTION
1/4 c balsamic vinegar
1 Tbsp olive oil
3 Tbsp golden rum
1 pkg spinach, fresh

Steps:

1. In a medium saucepan, over medium heat, add cranberries, orange peel, water and sugar. Stir until sugar is dissolved.
2. Continue to cook until berries begin to pop.
3. Add spices, orange juice and both gelatin packet, continuing to stir over medium heat for 2-3 minutes.
4. Remove from heat and fold in lemon juice, the drained pineapple and the grapes. Pour mixture into a 8 x 8 glass dish and refrigerate for 2 hours.
5. When mixture just begins to harden, sprinkle pecans over top of dish and gently press them down. Continue to refrigerate, covered, for at least 4 hours.
6. In a small saucepan over medium heat, bring balsamic vinegar and oil to a boil, reducing the mixture by half. Allow to cool.
7. Place fresh spinach in bowls.
8. To the balsamic reduction, whisk in rum and drizzle over spinach.
9. Top spinach with an ice cream scoop (about ½ cup) of cranberry compote and serve, garnished with a sprig of parsley.