Ingredients
1 1/4 cups pine nuts, toasted
1/2 beaten egg
2 teaspoons minced shallot or green onions
3/4 teaspoon fresh lemon juice
1/2 cup olive oil
3 tablespoons balsamic or redwine vinegar
salt and pepper
1 1/4 pounds spinach stemmed
1 small bunch basil stemmed
3 tablespoons water
1 4 ounce piece parmesan cheese, cut into shavings with vegetable peeler
Preparation
Puree 1/2 cup pine nuts in processor. Add egg, shallot and lemon juice and puree. Gradually add oil and vinegar alternately through feed tube and blend until smooth. Season with salt and pepper. Toss spinach and basil in large bowl. Divide greens among plates. thin dressing with water if desired. Spoon enough dressing over greens to season to taste and toss. Top with cheese and remaining pine nuts.
