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Ingredients
- 200g baby spinach leaves (washed and dried)
- 50g currants
- ¼ cup vinegar
- 100g walnuts (toasted and coarsely chopped)
- 3 red corella pears (cored and sliced)
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 1/2 tsp Dijon mustard
- sea salt and black pepper
- a pinch of caster sugar
- 50g pecorino cheese (shaved)
Method
Place baby spinach leaves (washed and dried) in a large bowl.
Bring currants and ¼ cup of the vinegar to the boil in a small pan, then drain. Add currants, walnuts (toasted and coarsely chopped) and 3 red corella pears (cored and sliced) to spinach.
Whisk together 1 tbsp red wine vinegar, 3 tbsp extra virgin olive oil, 1/2 tsp Dijon mustard, sea salt and black pepper and a pinch of caster sugar until smooth. Pour dressing over spinach salad and toss gently.
Scatter with pecorino cheese (shaved) and serve with barbecued lamb chops.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
