lunedì 26 ottobre 2009


Side dish - vegetarian

2 bags of fresh baby spinach
4 tbsp of roasted pinenuts
1 red onion, thinly sliced
3 tbsp of extra virgin olive oil
2 tbsp of balsamic vinegar
salt and pepper

Arrange spinach, pinenuts and onion in a big bowl and mix to combine.
In a separate bowl prepare a balsamic vinaigrette: combine oil, vinegar, salt and pepper and beat with a fork or a whisk for a few moments in order to obtain a thicker seasoning.
Season the salad with the vinaigrette and serve immediately. Serves 4.

To better combine the pinenuts, you can roughly chop half of them and mix the chopped ones into the vinaigrette.

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