The salad originally started off as part of a recipe from Barton Seaver (in the book For Cod and Country), who I had the chance to meet in person in grad school–he’s one of the first to push for cooking with sustainable seafood, and left a big impression on me. I was a little sad when I recently moved from the Atlantic coast to the Pacific coast because his cookbook recipes mostly focused on Atlantic seafood. However, I’ve been finding that a lot of his recipes still translate well on the opposite coast, and have been trying out and adapting many of the non-seafood recipes that I previously ignored! I liked the original recipe, and my subsequent tweaks and additions including ricotta, ginger, and Dijon resulted in something amazing. It’s an unusual salad in that I feel it is actually worthy of bringing to a dinner party or eating by itself (I am not a salad person), and super quick and easy to make. —Justine Kmiecik, Dupont, Washington
- 3 tablespoons butter
- 2 cups chopped crisp apples, unpeeled (about 2 medium apples)
- 1 teaspoon grated fresh gingerroot
- 1 cup shelled roasted pistachios
- 2 teaspoons Dijon mustard
- 1 package (5 ounces) fresh baby spinach
- 1 cup whole-milk ricotta cheese
- 2 tablespoons honey
- Coarsely ground pepper
- In a large skillet, melt butter over medium-high heat. Add apples and ginger; cook and stir until apples soften and begin to caramelize, 3-5 minutes. Stir in pistachios and Dijon mustard. Reduce heat; simmer 5 minutes, stirring occasionally.
- Pour two-thirds of apple mixture over spinach. Add spoonfuls of ricotta cheese; top with remaining apple mixture. Drizzle with honey. Add fresh pepper to taste. Yield: 6 servings.
Originally published as Warm Apple & Pistachio Spinach Salad in Modern Comfort 2017
Reviews for Warm Apple & Pistachio Spinach Salad
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