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.
