Instructions: Pour nuts into a 10- to 12-inch frying pan over medium heat. Shake pan and stir nuts often until pale gold, about 2 minutes. Pour from pan, let cool, and coarsely chop.

In a large bowl, combine nuts, tarragon, lemon peel, nutmeg, oil, and vinegar.

Add spinach leaves, mix well, and season to taste with salt. Spoon onto salad plates.

This recipe yields 10 to 12 servings.

Comments: Up to 2 days ahead, crisp spinach. Up to 1 day ahead, toast nuts and make dressing; cover and chill separately.

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