Berry Spinach Almond Salad with Brown Cheese Caramel Vinaigrette

I adapted this recipe from North Wild Kitchen! It is super simple. The vinaigrette features a Norwegian brown cheese caramel, a classic Norwegian cheese known for its caramelly and nutty flavor.

If you don’t want to make the vinaigrette, a poppy seed dressing would also pair wonderfully with this.

Prep Time: 10 minutes | Cook Time: 10 minutes

Serves: 12

Ingredients:

• For the Norwegian brown cheese vinaigrette:

  • 1/2 block of Norwegian brown cheese (brunost)

    • This can be found in most grocery stores near the nice cheese section

  • 2 tbsp honey

  • 2 tbsp water

  • 3/4 cup good-quality extra virgin olive oil

  • 3 tbsp white wine vinegar

  • 1/2 tsp kosher salt

  • black pepper to taste

• For the salad

  • 6 cups baby spinach

  • 1 cup blueberries

  • 1 cup raspberries

  • 1 cup quartered strawberries

  • 1/2 cup toasted sliced almonds

  • all of the vinaigrette

Method:

1. Stir the brown cheese, honey, and water in a small pot together over medium heat. Cook this until the brown cheese has completely melted. Using an immersion blender, blend the brown cheese caramel, olive oil, vinegar, and seasonings until the vinaigrette is emulsified. Refrigerate until ready to use in your salad.

2. Add all the salad ingredients to a large serving bowl. Don’t add the vinaigrette until just before serving. Toss to combine, and enjoy!