Warm spinach salad with currants and walnuts
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -ELAINE RADIS BGMB90B | ||
| 2 | pounds | Spinach; stemmed, washed well and spun dry. |
| 1 | cup | Walnut pieces |
| ½ | cup | White wine vinegar; good quality |
| 2 | teaspoons | Dijon mustard |
| 2 | tablespoons | Sugar |
| ½ | cup | Currants |
| 1 | small | Red onion; thinly sliced |
| Freshly ground pepper; to taste | ||
| 2 | tablespoons | Heavy cream |
| ¾ | cup | Olive oil; more or less to taste |
Directions
DRESSING
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!
ELAINE'S NOTE: I would prepare separately and bring in different containers.
Source: THE BOSTON GLOBE; November, 1993