Spinach Salad with Pecorino, Pine Nuts and Currants

Adapted from Bon Appetit (June 2009)

Every time I make this wonderfully simple salad, someone asks for the recipe. So here it is. My version makes just a bit more dressing than the original recipe.

  • 2 tablespoons dried currants
  • 2 tablespoons pine nuts, toasted and coarsely chopped
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons minced shallot
  • 1/2 teaspoon sugar
  • 2 tablespoons olive oil
  • Shaved┬ápecorino romano cheese
  • 6 cups (packed) baby spinach leaves
  • In a small bowl, whisk currants, pine nuts, vinegar, shallots, sugar and olive oil. Set aside. To assemble salad, put spinach leaves in a bowl and use vegetable peeler to create shaved “ribbons” of cheese. Use as much as you like! Then toss well with dressing.
  • Quick Tips
  • 1. I love to make this for guests because it’s easy to make ahead and throw together before serving. If you make the dressing one day ahead, the flavors are even better. You can┬ájust let the dressing sit out on the counter until you are ready to use it. Just before your guests arrive, toss the spinach with cheese in a large bowl. Dress the salad just before serving. If you are feeding a crowd, double the recipe. Leftover dressing never hangs around long at our house.
  • 2. Use the best balsamic vinegar you can afford. My favorite is Fini.

Preparation time: 15 minute(s)

Number of servings (yield): 4

One response to “Spinach Salad with Pecorino, Pine Nuts and Currants”

  1. Camille Warmington says:

    This dressing is stellar. Served over arugula, pear and goat cheese.

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