2 cups grape tomatoes, halved
2 tablespoons extra virgin olive oil, divided
1 teaspoon kosher salt
1 teaspoon sugar
10 oz. bag of spinach
¼ cup feta cheese, crumbled
1 tablespoon pine nuts, toasted
Citrus Mustard Vinaigrette
juice of ½ an orange
1 tablespoon lemon juice
½ teaspoon orange zest
2 tablespoons extra virgin olive oil
1 tablespoon dijon mustard
1 teaspoon red onion, minced
salt & pepper
Preheat oven to 400 degrees and grease a baking sheet.
Toss tomatoes with 1 tablespoon of olive oil, sugar and salt.
Spread out on baking sheet and roast for 20 minutes, tossing occasionally.
When tomatoes are almost finished, heat a large skillet over medium high heat.
Add remaining tablespoon of olive oil and saute spinach for 1 min, until just starting to wilt.
Transfer spinach to a serving platter.
Top with roasted tomatoes straight out of the oven (they will wilt the spinach a bit more from their heat).
Finally add feta and pine nuts.
Citrus Mustard Vinaigrette
Combine all ingredients in a small bowl and whisk together.
Pour on top of salad once platted and ready to serve.

Category: Salads
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