Ginger Apricot Fruit and Spinach Salad

I don't like spinach or greens.  It is certainly not the first thing I reach for when preparing a meal.  But in an effort to be more healthy, I've been exploring ways to incorporate them into my diet.  Spinach with garlic in scrambled eggs is pretty good in the morning.  But I've discovered that sauteed kale is even better. This experiment was a result have having a bunch of mature spinach in the refrigerator and guests coming over for dinner.  I wanted to make the salad shine and it all came down to the dressing. It turned out zesty, surprising and yummy. 

What you need...

For the dressing
1 thumb size ginger chopped finely
2 cloves garlic smashed and chopped
1 tablespoon clarified butter
3 apricots chopped - (I didn't skin them but you could if you don't like the texture)
1 nectarine chopped - (I didn't skin them but you could if you don't like the texture)
6-7 pods of cardamon
2 tablespoon coconut oil

For the salad
1 bunch of mature spinach washed, cleaned and spun
1 nectarine or peach thinly sliced
1 cup of cherry tomato cut in half
1/2 avocado diced
1/4 cup almond splinters
1-2 cup crab meat (optional) - our guests graciously brought up some to add.

To do...
For the dressing
1. Saute ginger, garlic and butter a couple of minutes on medium heat
2. Add the apricots and nectarine and let the juices simmer for 2-3 minutes
3. Open the cardamon pods and grind the spice to add flavor and pow!
4.  Add the coconut oil
5.  Let everything simmer for 5 minutes at least
6.  While you assemble the salad let this cool. 

For the salad
Add all the ingredients together and then toss with ALL of the dressing.  The avocado may get mushy and add to the dressing.  This is okay.   It will make a thick coat.  This highlights the texture of the spinach and compliments the sweetness of the peach.  Yummy.