Spinach Salad
Now this is a spinach salad !!!
Ingredients:
1/3 cup sultana raisins
1/4 cup brandy (optional)
2 tbsp. olive oil
10 fresh shiitake mushrooms, sliced
12 slices Italian pancetta or bacon
2-3 bunches fresh young spinach, washed and stemmed
8 white button mushrooms, sliced
1/2 red onion, sliced thin
1/2 cup pine nuts, toasted
Dressing:
1/3 cup malt vinegar
1 tsp. sugar
1 tsp. Worcestershire sauce
2/3 cup extra virgin olive oil
Sea salt to taste
Fresh ground Tellicherry pepper to taste
1/2 cup shaved Parmesan cheese
Method:
1. Place the raisins in a small bowl, add the brandy and soak until the raisins are plump.
2. Heat the 2 tbsp. of oil in a fry pan, add the shitake mushrooms and sauté for 2 minutes then pour in the brandy and raisins and sauté for a further 2 minutes. Remove from the pan and set aside.
3. Chop the pancetta or bacon and fry until crisp, then place in a large bowl with the spinach, shitakes, button mushrooms and onion.
4. For the dressing combine the vinegar, sugar Worcestershire in a small bowl, slowly whisk in the olive oil add the sea salt and pepper to taste. Pour over the salad and toss well to coat. Garnish with shavings of Parmesan cheese.
Serves 6.
