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Wilted Spinach and Basil Salad with Warm Balsamic Vinaigrette

15 October

Ingredients:
1/3 cup pine nuts
8 cups spinach leaves
1½ cups basil leaves, cut into ribbons (chiffonade)
¼ cup olive oil
1 pinch sea salt
3 tablespoon aged or regular balsamic
2 cloves garlic, finely chopped
1 tablespoon nutritional yeast (optional)
sea salt and pepper to taste

Directions:
1. Place the pine nuts on a parchment-lined baking sheet and toast for 6-8 minutes in a 350 degree oven.
2. Toss the spinach and basil leaves together in a large bowl. Drizzle with enough olive oil to lightly coat and sprinkle with a pinch of sea salt.
3. In a pan over medium-low heat, add the balsamic vinegar and garlic. Warm through for about 5 minutes and toss the spinach and basil with just enough to coat.
4. Sprinkle with toasted pine nuts and nutritional yeast, if using. Season with salt and pepper to taste. Toss to combine.
5. Serve immediately.

Serves 8

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