Baby spinach
Balsamic Vinegar
Olive oil
Pine nuts
Kalmatta Olives, halved
Sundried Tomato, cut in strips
Feta cheese, crumbled
I don’t measure anything when I make this so I’m guessing on the amounts. It doesn’t matter too much anyway, just go by taste.
Big bowl of spinach leaves. The kind that’s already been washed and dried is best. It will shrink so use lots more than you think you need!
Make sure you do this first! Put one layer in the bowl, then spray balsamic vinegar over it then add a layer of spinach and spray. Three layers is usually good.
In small frying pan, pour enough olive oil to liberally cover the bottom. Add small handful of pinenuts, the olives and sundried tomatoes. Watch constantly because the nuts toast fast and they’re not good burnt. When golden brown, turn off the burner, then add the spinach leaves and quickly mix them to coat with the oil as much as you can, but for only maybe 10-15 seconds tops, or you’ll end up with cooked spinach, not lightly wilted spinach. Pour into serving bowl. Add feta cheese.
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