Spinach Salad with Pecorino, Pine Nuts, and Currants
A fresh and elegant salad featuring baby spinach leaves topped with toasted pine nuts, dried currants, and shaved Pecorino Romano cheese, dressed in a balanced balsamic vinaigrette.
4 servings
5 min
Ingredients
- •1½ tablespoons dried currants
- •1½ tablespoons pine nuts
- •1½ tablespoons balsamic vinegar
- •1½ teaspoons shallot
- •½ teaspoon sugar
- •2 tablespoons olive oil
- •6 cups baby spinach
- •¼ cup Pecorino Romano cheese
Cooking Instructions
- 1.
Whisk first 5 ingredients in small bowl. Whisk in oil. Season with salt and pepper.
3 min
- 2.
Toss spinach with vinaigrette in large bowl. And cheese and toss.
2 min
