Spinach Salad with Pecorino, Pine Nuts, and CurrantsBon Appétit | June 2009

by Maria Helm Sinskey

Be sure to buy fur extra cups of spinach if you plan to make the frittata.

Yield: Makes 4 servings
1 1/2 tablespoons dried currants
1 1/2 tablespoons pine nuts, toasted , coarsely chopped
1 1/2 tablespoons balsamic vinegar
1 1/2 teaspoons minced shallot

Whisk first 5 ingredients in small bowl. Whisk in oil. Season with salt and pepper.

Toss spinach with vinaigrette in large bowl. And cheese and tos