SPINACH SALAD WITH HONEY-GARLIC DRESSING, FETA & PINE NUTS

Summer weather means salads and I don’t mean iceberg and tomato! So many delicious salads to choose from and this one was hidden away in a cookbook until brought to my attention by a friend. It has since been passed on several times and loved by all.​

By Travis Lett. Adapted from Gjelina: Cooking from Venice, California

​Ingredients
Ciabatta Croutons
1-day old ciabatta bun
3 tbsp olive oil or garlic Confit
 
Honey-Garlic Dressing
3tbsp red wine vinegar
3 Tbsp fresh lemon juice
3 garlic cloves, minced
1 shallot minced
1 Tbsp honey
150ml olive oil
Kosher salt
Freshly ground black pepper

Salad
Pine Nuts
1 bunch spinach
Handful of pitted olives
75 g feta cheese, crumbled
100g cherry tomatoes, halved
Kosher salt
Freshly ground black pepper
 
Instructions
1. To make the croutons: Preheat the oven to 350ºF. Slice the bun into 12 slices. Each slice should be about the thickness of your thumb. Arrange the ciabatta slices on a baking sheet and brush both sides with oil -- and optional garlic confit. Bake until crisp all the way through about 8 to 10 minutes. Set aside and leave the oven on.
2. On a small baking sheet, spread out the pine nuts in one layer. Toast the pine nuts in the oven until golden brown and fragrant, about 6 minutes, stirring the nuts after 3 minutes. Set aside.
3. To make the dressing: In a small bowl, combine the vinegar and lemon juice. Stir in the garlic and shallot and let stand for several minutes. Whisk in the honey and then the olive oil. Season with salt and pepper. Keep in a warm spot until ready to use.
4.In a large bowl, combine the spinach, olives, cheese, pine nuts and croutons. Mix without completely smashing the cheese and croutons. Add tomatoes and season. Serve immediately.