Baby Spinach Salad with Pine Nuts

Cooking Instructions

Empty package of baby spinach into a large (non-plastic) salad bowl. Set aside.

In a 12-inch skillet, heat 2 Tbsp. of the olive oil over medium-low to low heat. "Toast" pine nuts in oil until light golden brown. Remove with a slotted spoon to a paper plate and set aside.

Reduce heat to medium low. Add remaining oil to skillet and heat. Add garlic and saute for 30 seconds to one minute. Remove pan from heat.

Season baby spinach with fresh-ground black pepper and salt to taste. SLOWLY drizzle hot oil over spinach in scant portions mixing constantly until spinach leaves are well-coated but not saturated. You may not all of the oil.

Stir in the pine nuts and half of the shredded parmesan cheese. Divide salad into equal portions onto individual salad plates. Sprinkle tops of salad with remaining parmesan cheese. Serve immediately.