Fresh Baby Spinach Leaves
tossed with toasted pine nuts
A very tasty vinaigrette
topped with dried cranberries
Serves 4 - 6
1- 6 ounce package Baby Spinach Leaves, rinsed and dried
2 Tablespoons fresh Orange Juice
1 teaspoon Balsamic Vinegar
1 teaspoon Dijon mustard
3 Tablespoons extra-virgin olive oil
Kosher salt to taste
Freshly cracked black pepper corns
3 Tablespoons Pine Nuts, toasted
2 Tablespoons sweetened dried Cranberries
In a small bowl, whisk together the orange juice, vinegar, mustard and olive oil, season with salt and pepper to taste.
At serving time, drizzle the dressing over the spinach leaves and toss lightly. (Note: the dressing may be heated and poured over the spinach leaves also).
Place a small amount of the dressed spinach leaves on individual plates, sprinkle dried cranberries and toasted pine nuts on top and serve.
Adapted from a recipe by Lisa Keys, CT.
Provided by Peggy Bucholz and www.finedinings.com
Photograph© 2004 by Peggy Bucholz
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