Spinach Salad with Pine Nut Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Notes: Up to 2 days ahead, crisp spinach. Up to 1 day ahead, toast nuts and make dressing; cover and chill separately. Ingredients:
1/2 cup pine nuts |
1/2 teaspoon dried tarragon |
1/2 teaspoon grated lemon peel |
1/4 teaspoon ground nutmeg |
1/3 cup extra-virgin olive or salad oil |
1/3 cup white wine vinegar |
1 1/2 pounds (about 4 qt.) baby spinach leaves, rinsed and crisped |
salt |
Directions:
1. Pour nuts into a 10- to 12-inch frying pan over medium heat. Shake pan and stir nuts often until pale gold, about 2 minutes. Pour from pan, let cool, and coarsely chop.
2. In a large bowl, combine nuts, tarragon, lemon peel, nutmeg, oil, and vinegar.
3. Add spinach leaves, mix well, and season to taste with salt. Spoon onto salad plates.
|
|