Salads and Mezes
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Rinse the spinach well and shake off excess water. Dry it completely so the dressing clings instead of pooling.
Add the spinach to a bowl, then scatter the chopped artichoke hearts over the top.
Crumble the blue cheese in larger bits for better texture, then sprinkle it evenly over the salad.
In a small cup, stir together the garlic-flavored vinegar and wine vinegar until combined; a quick whisk helps.
Drizzle the dressing over the salad and toss gently so you don’t bruise the spinach. Serve right away.
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