Sometimes when I’m falling asleep at night, I’ll describe the dreams I’m about to be having. One night, I fell asleep describing this dish. Be sure to use a bowl that’s large enough for tossing!
Makes one bowl
Takes 20 minutes
2 tablespoons olive oil
2 tablespoons dried cranberries
1.5 teaspoons lemon juice
1 cup roughly chopped fresh spinach
2 tablespoons pine nuts, divided
2 tablespoons sweet nibs (page 123)
Combine the oil, cranberries, and lemon juice and let them sit for 15 minutes.
In a bowl, add the mixture to the spinach and one tablespoon of the pine nuts, and toss everything well. At this point, if you’re really going for fancy, transfer the salad to a fresh dish.
Sprinkle the sweet nibs and remaining pine nuts on top of the salad. Cut the orange using the most decorative technique you know (we like the double twist) and use it to garnish the salad.