Arugola, Spinach And Strawberry Salad

Recipe Ingredients

1 teaspoon	5ml	Unsalted butter
1/4 cup	59ml	Pine nuts
2 cups	80g / 2.8oz	Arugola leaves - washed
2 cups	80g / 2.8oz	Spinach leaves - washed
1 cup	237ml	Thinly-sliced fresh strawberries
1/4 cup	36g / 1.3oz	Diced citron
2 tablespoons	30ml	Honey
2 tablespoons	30ml	Balsamic vinegar
3 tablespoons	45ml	Extra-virgin olive oil
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

In a small saute pan, melt the butter and toast the pine nuts until they are lightly browned. Transfer the pine nuts to a small bowl and set aside.

If you have a salad spinner, spin dry the arugola and spinach leaves. Otherwise wrap the leaves in several layers of paper towels and squeeze on the towels to eliminate excess water. Tear the leaves into pieces and put them in a salad bowl. Add the strawberries, and citron.

Heat the honey and balsamic vinegar together in a small saucepan just until the honey melts. Transfer the mixture to a small bowl and whisk in the olive oil 1 tablespoon at a time until an emulsion is created. Stir in the salt.

Just before serving, pour the dressing over the salad and toss gently. Sprinkle the pine nuts over the top and serve immediately.

Source:
"Ciao Italia at http://www.ciaoitalia.com"

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