– 6 cups freshly washed baby spinach leaves
– 1/3 cup pine nuts
– 2 shallots, peeled and sliced
– 1 Tsp. sugar
– ½ Tsp. salt
– ½ Tsp. fresh black pepper
– 1 Tsp. Dijon mustard
– 2 Tbs. pure maple syrup
– 1/3 cup extra virgin olive oil, divided
– ¼ cup Apple Cider Vinegar
– 1 clove peeled and crushed garlic
In a small saucepan on medium-high temperature, sauté pine nuts for 8-10 minutes, shaking pan frequently to prevent burning. Remove from heat, transfer to side plate. Set aside.
Put 1 Tbs. of the olive oil into the warm skillet on medium heat and sauté shallots, sprinkling the sugar over them. Heat until soft and lightly browned. Whisk in apple cider vinegar, maple syrup, Dijon mustard, salt, pepper, and crushed garlic. Heat for one minute; remove from heat and whisk in remaining olive oil.
Put freshly washed spinach into a salad bowl, drizzle warm shallot dressing over and toss. Sprinkle toasted pine nuts and a grind of fresh pepper and serve.
The dressing will slightly warm the spinach and will provide a toasty and tangy bite to the meal!