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

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