Spinach, Bocconcini and Hazelnut Salad

Spinach, Bocconcini and Hazelnut Salad
  • 4 servings
  • 0:30 Preparation
  • 0:05 Cooking
  • 0:35 Total Time


Add all
  • crostini

  • 2 Tbsp.
    (30 mL)


  • 1

    clove garlic, chopped

  • 1 Tbsp.
    (15 mL)

    fresh basil, chopped

  • 2

    crusty bread, cut into triangles

  • Salad

  • 454 g

    baby spinach

  • 2

    tomatoes, diced

  • 8

    canadian bocconcini, sliced or quartered

  • 1/4 cup
    (60 mL)

    hazelnuts, coarsely chopped

  • 1/3 cup
    (80 mL)

    hazelnut or walnut oil

  • 1/4 cup
    (60 mL)

    balsamic vinegar

  • Salt and freshly ground pepper


Mix butter with garlic and basil. Pepper to taste. Spread on both sides of bread slices and broil under medium heat in the oven or grill on the barbecue. Set aside.

Arrange a bed of spinach with tomatoes, Bocconcini and hazelnuts on four plates.

Add a drizzle of oil and vinegar. Season to taste.

Serve salad with basil and garlic crostini.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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