Spinach Salad

For the spinach salad, wash the spinach, remove thick stems and blanch in boiling salted water for 1 minute. Drain and rinse with cold water. Drain the spinach well, squeeze lightly and chop coarsely.

Dry roast pine nuts without fat in a pan until fragrant. Marinate the raisins with port wine.

Finely crumble blue cheese. Mix with lemon juice, salt, pepper and nutmeg, add olive oil and whisk to a salad dressing.

Now mix the spinach well with the marinated raisins, toasted pine nuts and blue cheese dressing. Let the spinach salad soak for a while and serve cold or lukewarm.

Preparation Tip:

Spinach salad tastes great with crusty Italian white bread or as a side dish!

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