Young spinach salad, fresh and tasty.
200 g young spinach
1 lollo rosso
1 big tomato
2 green onions
20 g pignolia
2 tablespoons grape seed oil
2 tablespoons white balsamico
1 tablespoon pumpkin seed oil
2 tablespoons milk
Chop boiled eggs.
Add grape seed oil, balsamico, pumpkin seed oil, milk and puree.
If it is too thick add some water. Salt and pepper.
Chop green onion.
Add tomato in boling water for about 30 seconds, after remove skin.
Chop tomato and remove seeds.
Roast pignolia without oil in a saucepan.
Place lollo rosso on a plate, put spinach in the middle and pour dressing over it. Sprinkle roasted pignolia on top.