Spinach and Basil Salad With Pine Nut Dressing

This salad has fresh spinach and basil leaves and is topped with a creamy pine nut dressing. From the R.S.V.P. section of a May 1989 issue of Bon Appetit. It was requested from Woodrow's Bar and Grill in Princeton, New Jersey.

• Ready In: 25 mins
• Serves: 6

Ingredients

• Dressing

• 1 1⁄4 cups pine nuts, toasted (about 6 1/2 oz.)
• 1⁄2  beaten egg 2 t. minced shallot (or green onion)
• 3⁄4 teaspoon fresh lemon juice
• 1⁄2 cup olive oil
• 3  tablespoons  balsamic vinegar (or red wine vinegar)
•  salt & freshly ground black pepper

• Salad

• 1 1⁄4 lbs spinach, stemmed
• 1  small  bunch basil, stemmed
• 3  tablespoons water (optional)
• 4  ounces  piece parmesan cheese, cut into shavings with a vegetable peeler

Directions

1. Dressing:.
2. Puree 1/2 cup pine nuts in processor; add egg, shallot and lemon juice and puree.
3. Gradually add oil and vinegar alternately through feed tube and blend until smooth; season to taste with salt and pepper.
4. (Can be prepared 1 day ahead. Cover and refrigerate.).
5. Salad:.
6. Toss spinach and basil in large bowl .
7. Thin dressing with water if desired and spoon enough dressing over greens to season to taste and toss.
8. Divide greens among plates, top with cheese and remaining pine nuts and serve.