6-8 cups spinach leaves
1/4 cup toasted pine nuts (pignoli)
2 tbsp tarragon wine vinegar
1/4 tsp grated lemon peel
1/4 tsp salt
1/3 cup olive oil
Wash greens well; drain and chill.
In a small frying pan over medium heat, stir nuts until lightly browned (6-8 minutes); set aside. Place spinach in a salad bowl.
In a small bowl mix vinegar, lemon peel, salt, dash of nutmeg, and oil. Mix in pine nuts. Pour dressing over spinach and mix lightly. Sprinkle lightly with additional nutmeg.
Makes 6 servings.
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