Spinach & Basil Salad with Pine Nut Dressing

INGREDIENTS:

• 1¼ c. pine nuts, toasted, divided
• 1 beaten egg
• 2 tsp. minced shallot or green onion
• ¾ tsp. fresh lemon juice
• 3 T. balsamic vinegar
• ½ c. olive oil
• to taste salt and freshly ground pepper
• 1¼ lbs. spinach, stemmed
• 1 sm. bunch basil, stemmed
• 1 (4-oz.) piece Parmesan cheese, cut into shavings with vegetable peeler

Combine 1 cup pine nuts, egg, shallots, lemon juice and vinegar in a blender. With the machine running, drizzle in the olive oil and blend. Add salt and pepper to taste. Combine spinach and basil in a salad bowl. Toss with dressing. Top with remaining pine nuts and Parmesan shavings. Makes 6 servings.

Salad can be made without a blender, also. Just toss spinach in vinegar-pine nut mix and serve.

Vicki Barrett is the innkeeper and owner of the Inn on the Ocean in Ocean City, MD. She published a cookbook a few years ago. It is titled Everything New Under the Sun and is available for purchase at the Inn, 1001 Atlantic Avenue, on the boardwalk.