Spinach Salad with Pine Nuts and Gruyere

I prefer my spinach raw in salads, although I often add some to stir fries and stews.

There are so many great ways to serve fresh raw spinach. I think it needs a different dressing and add-ins than a lettuce or mesclun salad.

I usually buy boxes of pre-washed baby spinach. In the summer, I pick it from my own garden.

Here's one version I made the other day that turned out really well. While out touring houses in the east end, I stopped for lunch in an old time deli and bought a piece of cave-cured Gruyere.

Spinach Salad with Pine Nuts and Gruyere --- the recipe

Spinach leaves, about a bowl full
Pine nuts, toasted. To toast, put into an omelet pan on medium heat and toss or stir every few seconds until they are golden. It takes about 2 or 3 minutes but watch them closely.
Grated Gruyere cheese
Extra virgin olive oil
Fresh lemon juice