Warm Spinach Salad With Currants And Walnuts Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
-ELAINE RADIS BGMB90B,
1/2 cup: Currants,
2 lbs: Spinach, stemmed, washed
1 small: Red onion, thinly sliced
-well and spun dry.,
Freshly ground pepper, to
1 cup: Walnut pieces,
-taste,
DRESSING
1/2 cup: White wine vinegar, good
2 tbsp: Heavy cream,
-quality,
3/4 cup: Olive oil, more or less
2 tsp: Dijon mustard,
-to taste,
2 tbsp: Sugar,
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