wilted spinach salad with eggs and walnuts

Raw spinach has a slightly gritty texture that doesn’t suit us, so we wilt the greens with

hot oil and dress them with honey-mustard vinegar, toasted walnuts, and chopped

hard-cooked eggs. Serve with broiled fish or Steak Marchand de Vin with Caramelized

Onions .

2 tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

1 pound fresh baby spinach, stems removed if large

1/4 cup olive oil

1 garlic clove, finely chopped

2 hard-cooked eggs, coarsely chopped 

1/4 cup walnuts, toasted and coarsely chopped 

Coarse salt and freshly ground black pepper, to taste

In a small bowl, whisk together the

vinegar, honey, and mustard. Set aside.

Place the spinach in a salad

bowl. In a small skillet, heat the oil and

cook the garlic for 15 seconds, or until

you begin to notice its aroma. Remove

from the heat and drizzle the oil over the

spinach. Toss the leaves to coat and wilt

them.

Add the eggs, walnuts, vinegar

mixture, salt, and pepper. Toss again

before serving.