Before the craziness of the holiday season at the Meat Market began this year, The Butcher and I joined some friends for a beautiful friday night dinner. On the menu was a super delicious Warm Spinach Salad.
It was so tasty that I thought it would be a wonderful addition to my Christmas Dinner Menu.
Here’s my take on it.
To make this salad you will need:
Fresh Baby Spinach- One to two bags depending on number of guests.
One wedge of Reggiano Parmesan Cheese; Shaved into little pieces.
One cup or so of dried Cherries
Balsamic Vinegar
Grape Jelly
Pinoli Nuts
A little bit of Olive Oil
Click through the gallery for step by step directions:
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- You will need one cup of Grape Jelly, Half cup of Balsamic Vinegar, One cup of dried Cherries, half cup of Pinoli Nuts, small wedge of Parmesan Cheese and a little bit of Olive Oil.
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- Make this dressing just before you plan to serve… it thickens as it sits. In a small to medium saucepan set over medium heat combine the jelly, balsamic vinegar and cherries. Heat to a simmer, stirring to dissolve the jelly. If it seems to thick..add a little more vinegar.
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- Don’t overheat the mixture.
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- I used a veggie peeler to shave the parmesan…make sure it is room temperature.
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- Once the jelly has dissolved add the pinoli nuts.
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- Layer the spinach with shavings of parmesan and a drizzle of Olive Oil. Pour the warm dressing over the top.
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- I like to make individual servings, but you could certainly make a large platter of this salad and serve the dressing on the side.
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- So pretty! A great compliment to your fancy Prime Rib!
Chowfancy 
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