Warm Spinach Salad With Currants & Walnuts Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
-ELAINE RADIS BGMB90B,
2 lbs: Spinach, stemmed, washed well and spun dry.
1 cup: Walnut pieces,
1/2 cup: Currants,
1 small: Red onion, thinly sliced
Freshly ground pepper, to taste
DRESSING
1/2 cup: White wine vinegar, good quality
2 tsp: Dijon mustard,
2 tbsp: Sugar,
2 tbsp: Heavy cream,
3/4 cup: Olive oil, more or less to taste
Directions:
Place the spinach, walnuts, currants and red onion in a large salad
bowl. In a sauce pan, add the salt, pepper, vinegar, mustard and
sugar and heat to simmering while whisking occasionally. Whisk in the
heavy cram and then the olive oil in a steady stream. Taste for
seasoning and add more salt or pepper if necessary. Cool.
Just before serving time, pour the over the salad mixture and toss
together. Serve immediately!
ELAINES NOTE: I would prepare separately and bring in different
containers.
Source: THE BOSTON GLOBE; November, 1993
Source from luhu.jp
bowl. In a sauce pan, add the salt, pepper, vinegar, mustard and
sugar and heat to simmering while whisking occasionally. Whisk in the
heavy cram and then the olive oil in a steady stream. Taste for
seasoning and add more salt or pepper if necessary. Cool.
Just before serving time, pour the over the salad mixture and toss
together. Serve immediately!
ELAINES NOTE: I would prepare separately and bring in different
containers.
Source: THE BOSTON GLOBE; November, 1993
Source from luhu.jp