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Mediterranean · Salad
Spinach Salad with Ricotta Salata and Olives
Tender baby spinach tumbled with toasted pine nuts, cherry tomatoes, raw red onion, cubes of firm ricotta salata and wrinkled black olives, finished with an orange-scented honey and mustard vinaigrette.
- YieldServes 8 as a side salad
- Hands-on22 min
- Total29 min
- Difficulty
Ingredients
- 2 tbsppine nuts
- 280 gyoung spinach, washed, dried and trimmed (about 6 cups, 10 oz)
- 1small red onion, finely chopped
- 225 gcherry tomatoes, halved (about 1 1/2 cups)
- 150 gricotta salata or Greek manouri cheese, cut into 1 cm cubes (about 1/3 lb)
- 80 gwrinkled black olives such as Thassos or Moroccan, pitted (about 1/2 cup)
Dressing
- 80 mlextra virgin olive oil, 1/3 cup
- 2 tspsherry vinegar
- 2 tspbalsamic vinegar
- 2 tspgrainy Dijon mustard
- 1 tsphoney
- ½ tsporange zest, finely grated
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