Tuesday, June 22, 2010

Warm Spinach Salad with a Touch of Purple

From Sarah Ingraham, 2009.

1/3 cup olive oil
1/4 cup maple syrup
1/4 cup balsamic vinegar
2 ts Dijon mustard
a bunch of chive flowers
a handful of chopped chives
salt and pepper

2 hard boiled eggs, sliced (optional, could also use tempeh sauteed with tamari)
radishes, sliced into thin rounds

Put olive oil and chive flowers in a pan over medium heat. Saute flowers until wilted. Add the rest of the dressing ingredients and bring to a boil. Toss a good handful of spinach in the pan and stir it around for half a minute, then pour it all over the rest of your spinach. Garnish with slices of egg and thin shavings of radish. Salt and pepper on top as needed.

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