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Wilted Spinach Salad w Italian Herb Tots, served with apple slivers, dried cherries and pistachio Heidi ho chevre served with Apple cider lemon hot drizzle


  • 5-Italian Herb Tots
  • 2 Cups- Spinach
  • 1/4- Apple
  • 2 oz.- Dried Cherries
  • 4 oz.- Pistachio
  • 1 oz.- Heidi Ho Chevre
  • 1/2-Lemon
  • ¼ Clove Garlic
  • 3 tbsp- Apple Cider Vinegar


Preheat oven to 375 degrees. Once oven is ready start baking tots for 15 minutes. Wash spinach by filling a large bowl with H20. Immerse all leaves without them touching the bottom of bowl. Dry in spinner. Fine chop garlic into mini matchsticks; squeeze lemon juice from a 1/8 of a lemon into skillet pan. Add garlic and 3 tablespoons of Apple Cider Vinegar along with the lemon juice. Don’t heat until salad is done. On serving plate add: Spinach to center, Pistachio clusters in each corner with dried Cherries. Cut ¼ Apple and dress with another 1/8th sliver of Lemon (this is for oxidation) and place in center fanned out. Quenelle mini spoons of Chevre on top of apple. Place cooked tots to sides of Salad. Heat drizzle until boil, turn off burner and add directly to the salad. Enjoy- Chef Ko