The comfort of our kitchen, warmed by baking and cooking during the cold winter months has the opposite reaction as we transition into warmer days of late spring and early summer. In a toast to the past winter season and a perfect pair to March’s Cook This recipe, Momma Stella Risotto (find the recipe on pages 42-42 in SFM’s March 2017 issue), we want to enjoy one of our favorite salad recipes. Wilted spinach with warm dressing.
Preparing the spinach
In a large, wide pan or skillet, add just barely enough water to cover the bottom of the pan. As in fraction of an inch deep. Sprinkle with a few shakes of sea salt and bring to a gentle boil. Add washed spinach leaves (trimmed of stems) gently into the pan without stirring. Immediately cover. Let simmer for 1 minute, then turn off the burner and leave the pan on the stove. We don’t want the spinach to cook – just to wilt.
Drain wilted spinach and carefully plate on individual plates. Garnish with fresh sliced button mushrooms, dried cranberries, sugared pecans and/or bacon bits. Drizzle on this delightful dressing and serve immediately.
Warm Salad Dressing
1/4 c. Balsamic vinegar
1/4 c. Dijon mustard
1/4 c. Honey
Drizzle of Olive oil.
Mix well in a small pan on low heat until well blended and the honey has dissolved. Drizzle over salad greens and enjoy eating while its still warm.