Recipe for Spinach, Pinenut and Goat Cheese Salad

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Yield:

4 to 6.

Ingredients:

Amount	Ingredient
	Note: Even though this recipe calls for an uncooked egg, the acidity
	of the dressing eliminates any risk of salmonella contamination.
4 cup	(1 L) fresh spinach leaves, washed and stems removed
1/2 cup	(125 ml) fresh basil leaves
1/2 lb	(250 g) goat cheese, crumbled or sliced
1/2 cup	(125 ml) pine nuts (pignoli), toasted
1 x	egg, lightly beaten
1 x	scallion (spring onion), green and white parts, chopped
1 tbl	(15 ml) fresh lemon juice
2 tbl	(30 ml) balsamic or red wine vinegar
	Salt and freshly ground pepper to taste

Instructions:

Instructions: Arrange the spinach and basil leaves on 4 to 6 salad plates. Top with the goat cheese and half the pine nuts. Combine the remaining pine nuts, egg, scallion, lemon juice, vinegar, salt, and pepper in an electric blender or food processor. Process, adding the olive oil in a thin stream, until the dressing is smooth. Add more olive oil if necessary to thin the dressing. Spoon over the salad and serve immediately.

Serves 4 to 6.

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