For the salad:
4 cups lightly packed spinach
1 cup cooked and cooled spelt (1/2 cup uncooked spelt)
3 tablespoons roasted sunflower seeds
1/4 cup sun-dried tomatoes (see Recipe Note)
1/4 cup black olives
2 hard-boiled eggs, sliced
For the dressing:
1 stem green garlic, white and light green parts only
1/4 cup olive oil
2 tablespoons champagne vinegar
1 tablespoon honey
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
In a bowl, toss together the spinach, spelt, sunflower seeds, sun-dried tomatoes, and black olives. In a blender, pulse the green garlic until in small pieces. Measure in the remaining dressing ingredients and run the blender until the dressing is smooth and emulsified. Taste and adjust salt and pepper as desired.
Divide the salad into two bowls and top with sliced egg and a drizzle of the green garlic dressing. Store any unused dressing in the refrigerator.
Recipe Notes
To control the amount of oil that goes on my salad, I started buying dried (not oil-packed) sun dried tomatoes and rehydrating them with warm water. These sun-dried tomatoes can be found at both Whole Foods and Trader Joe's.