spinach salad

raw spinach, blue cheese & roasted hazelnuts

10-20 minutes / 4 - 6 servings

quite feeling and tasty

roasted hazelnuts can be prepared in advance, so that they are ready whenever you wish to use them

the dressing also makes a good dip (it thickens after it is refrigerated)

created: Friday, February 16, 2007 (PST)

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Ingredients

- 1 lb fresh smalll spinach leaves, choped

dressing (or dip)
- 3 ounces blue cheese, chopped
- 2 tblspoons olive oil
- 3 tblspoons vinegar
- 150 ml cooking cream

topping
- 2 handfuls raw hazelnuts, quartered

Directions

spinach:
remove yellow leaves, dry leaves, battered leaves and stems; wash well, and chop in 1 inch pieces

dressing / dip
place all ingredients in blender and blend until creamy

roasting hazelnuts:
- in a small frying pan place 1 tblspoon corn oil, and heat up on high
- add chopped hazelnuts and stir
- add very little salt
-keep stiring for about 4-5 minutes
- empty pan on thick paper napking, fold and pat to transfer oil to napking. Allow a few minutes to cool down.

Arrange your salad the way you like.