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Salad
4 servings
30 minutes
0 minutes
Chef Tom Fraker
1/2 cup Extra Virgin Olive Oil
1/4 cup Red Wine Vinegar
1 tablespoon Dried Basil
2 cloves Organic Garlic - roasted and minced
2 teaspoons Granulated Sugar
1/4 cup Basil, chopped
12 ounces Organic Spinach, leaves only
1 large Red onion, sliced very thin
1 cup Pine Nuts, toasted
3 Organic Avocados, sliced
Salt and Fresh Ground Black Pepper to taste
In a small bowl, whisk together the first 5 ingredients until the sugar is dissolved.
Gently mix in the fresh basil.
Season with salt and pepper.
In a large bowl, combine the spinach, red onion and pine nuts.
Gently toss the avocado in some of the vinaigrette.
Dress the salad with enough of the vinaigrette to just coat the leaves.
Adjust the seasonings.
Portion the salad on plates and garnish with the avocado slices.
An easy and quick way to toast pine nuts is to do so on the stovetop. Heat the nuts in a non-stick pan while stirring constantly, so they don't burn, until golden brown on all sides.
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