Name: Spinach Salad with Pecorino, Pine Nuts, and Currants
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

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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.