Spinach Salad with Pecorino, Pine Nuts, and Currants |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Be sure to buy four extra cups of spinach if you plan to make the frittata. Ingredients:
1 1/2 tablespoons dried currants |
1 1/2 tablespoons pine nuts, toasted, coarsely chopped |
1 1/2 tablespoons balsamic vinegar |
1 1/2 teaspoons minced shallot |
1/2 teaspoon sugar |
2 tablespoons olive oil |
6 cups (packed) baby spinach leaves |
shaved pecorino romano cheese |
Directions:
1. Whisk first 5 ingredients in small bowl. Whisk in oil. Season with salt and pepper.
2. Toss spinach with vinaigrette in large bowl. And cheese and toss.
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