1 tablespoon red-wine vinegar
3 tablespoons extra-virgin olive oil
fine sea salt
freshly ground black pepper
4 ounces baby spinach
1/2 pint cherry tomatoes, halved
2 ounces feta, crumbled
1/4 cup pine nuts, toasted
In
a large bowl, whisk together vinegar and oil. Season with salt and
pepper. Add spinach and tomatoes; toss to coat. Top with feta and pine
nuts; toss lightly.
Yield: 2 servings.
- Recipe courtesy of Gastronomer's Guide.