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Bon Appétit

Spinach Salad with Pecorino, Pine Nuts, and Currants

By Maria Helm Sinskey

3.8

(18)

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

  1. 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.

TagsSaladPine NutNutSpinachLeafy GreensVegetablePecorinoCheeseDairyDried CurrantDried FruitFruitSideLunchDinnerGluten FreeNut FreeEasyQuick30 Minutes or LessNo-CookBon Appétit
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