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Spinach Salad with Toasted Pine Nuts and Sherry Vinaigrette

Ingredients:

• 3 Tbsp. pine nuts
• 1/4 cup plus 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. sherry wine vinegar
• 1 Tbsp. minced shallots
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1 1/2 cups halved grapes, seeded if necessary
• 1 bunch fresh spinach, washed, stems removed and leaves torn into bite-size pieces
• 1/2 head curly endive or romaine, washed, tough stalks removed and leaves torn into bite-size pieces

Cooking Instructions:

Preheat oven to 350ºF. Scatter the pine nuts in a cake pan and toast in the oven until golden brown, 5-7 minutes, shaking the pan occasionally so the nuts brown evenly. Set aside. Put the oil, vinegar, shallots, salt and pepper in a large salad bowl and whisk to combine; taste for seasoning. Add the grapes and toss to coat. Add the spinach followed by the curly endive, but do not toss the greens. Spread a damp towel over the top and chill until ready to serve, up to 8 hours.

To serve, toss the salad thoroughly, taste for seasoning and sprinkle with pine nuts.

Servings Per Recipe:8

145 cal. / 2g prot. / 8g carbo. / 2g sat. / 8g mono. / 2g poly. / 0g om-3 / 0mg chol. / 106 mg sdm.