Spinach And Basil Salad With Pine Nut Dressing - cooking recipe

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

Preparation

Dressing:.
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 to taste with salt and pepper.
(Can be prepared 1 day ahead. Cover and refrigerate.).
Salad:.
Toss spinach and basil in large bowl .
Thin dressing with water if desired and spoon enough dressing over greens to season to taste and toss.
Divide greens among plates, top with cheese and remaining pine nuts and serve.