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Salad
4 servings
5 minutes
12 minutes
Chef Tom Fraker
2 pounds organic spinach, stems removed, triple washed and dried
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 Perfect Sweet Onion, diced small
2 cloves peeled garlic, minced
1 (3 ounces) package pine nuts
1 (3 ounces) package Dried Tart Cherries
1/2 teaspoon kosher salt
1/2 teaspoon cracked black peppercorn
In a large sauté pan, heat the oil and melt the butter. Sweat the onion and add the garlic.
Cook for 30 seconds and add the spinach. Cover the pan and cook over medium-low heat until wilted.
Meanwhile, place the nuts in a non-stick pan and toast them over low heat, stirring constantly.
Once toasted, add the cherries and cook for 1 minute.
Remove the lid from the spinach and add the nuts and cherries. Season with the salt and pepper and serve.
Make sure to wash the spinach with 3 different batches of clean, cold water to be certain that you remove all of the dirt.
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