¼ c lemon juice (or combo 3 Tbs fresh lemon juice & 1 Tbs orange juice)
4 cloves roasted garlic
1 Tbs Dijon mustard
1 Tbs mayonnaise
3 anchovy filets (optional)
1 Tbs Liquid Gold Traditional 18 Year Old Balsamic Vinegar
Salt and freshly ground black pepper
½ c Liquid Gold Meyer Lemon Extra Virgin Olive Oil
¼ c grated parmesan, plus more for shaving
1-pound baby spinach, washed and dried
½ loaf Italian bread, cut into small cubes
3 Tbs Liquid Gold Garlic Extra Virgin Olive Oil
Lay bread cubes on flat baking sheet, drizzle with garlic oil. Bake 15 minutes at 350 degrees until browned and crusty. Remove from heat. Place lemon juice, garlic, mustard, mayonnaise, anchovies, balsamic vinegar, salt and pepper in blender.
Blend until smooth. With the blender still running, slowly add the lemon oil and blend until emulsified. Add the grated cheese and blend quickly to incorporate. Place spinach in a large bowl, add dressing and toss to coat each leaf.
Add croutons cube and toss again. Top with shaved Parmesan and serve immediately.