January - Warm Spinach & Basil Salad
A perfect salad for winter nights. Can be a side salad or a main - just toss some sauteed mushrooms on top. Goes great with grilled chicken and steak.
For the dressing
2 large shallots
3 cloves garlic
2/3 C basil leaves, well packed
4 Tbsp good balsamic vinegar
2 tsp fresh lemon juice
1/2 tsp sugar (optional but I find it cuts the acidity)
2/3 C good extra virgin olive oil
For the Salad
2 bunches of well washed spinach
1/4 C fresh snipped basil leaves
1 red pepper, seeded & sliced into strips
2 Tbsp toasted pine nuts
1 Tbsp (or more) freshly grated parmesan cheese
Freshly ground pepper to taste
Blend all the dressign ingredients together in a blender or food processor.
Roast pine nuts in oven at 350 degrees for 5-7 minutes until golden
Make sure spinach is completely dry and place in large bowl. Add snipped basil leaves and red pepper. Toss well.
Place dressing in a small thick bottomed pot and warm for 5 minutes on medium-low heat. Pour over salad and toss quickly.
Serve on plates and sprinke with pine nuts, parmesan cheese and a dash of fresh ground pepper.