Name: Spinach Salad with Pecorino, Pine Nuts, and Currants
Yield: Makes 4 servings
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

Image may contain Plant Food Dish Meal Tortellini and Pasta

Spinach Salad with Pecorino, Pine Nuts, and CurrantsGail Albert Halaban

Be sure to buy four extra cups of spinach if you plan to make the frittata.

Recipe information

Yield
Makes 4 servings

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

Preparation

Step 1
Whisk first 5 ingredients in small bowl. Whisk in oil. Season with salt and pepper.
Step 2
Toss spinach with vinaigrette in large bowl. And cheese and toss.

TagsSalad Pine Nut Nut Spinach Leafy Greens Vegetable Pecorino Cheese Dairy Dried Currant Dried Fruit Fruit Side Lunch Dinner Gluten Free Nut Free Easy Quick 30 Minutes or Less No-Cook Bon Appétit

Recipe notes

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

The Most-Saved Recipes in the Epicurious App in May

Like miso-peanut hibachi chicken and spring orzotto.

The Most-Saved Recipes in the Epicurious App This Week

Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.

Chicken Salad With Grapes and Walnuts

This chicken salad nails it—creamy, herby, and endlessly riffable.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!