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CATEGORY CUISINE TAG YIELD
Vegetables, Fruits, Grains, Dairy Salads, Vegetables, Holiday, Fruits, Nuts 8 Servings

INGREDIENTS

-ELAINE RADIS BGMB90B
2 lb Spinach; stemmed, washed well and spun dry.
1 c Walnut pieces
1/2 c Currants
1 sm Red onion; thinly sliced
Freshly ground pepper; to taste
1/2 c White wine vinegar; good quality
2 ts Dijon mustard
2 tb Sugar
2 tb Heavy cream
3/4 c Olive oil; more or less to taste

INSTRUCTIONS

DRESSING
Place the spinach, walnuts, currants and red onion in a large salad bowl.
In a sauce pan, add the salt, pepper, vinegar, mustard and sugar and heat
to simmering while whisking occasionally. Whisk in the heavy cram and then
the olive oil in a steady stream. Taste for seasoning and add more salt or
pepper if necessary. Cool.
Just before serving time, pour the over the salad mixture and toss
together.  Serve immediately!
ELAINE'S NOTE:  I would prepare separately and bring in different
containers.
Source:  THE BOSTON GLOBE; November, 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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