✤1 lb baby spinach, cleaned and dried
✤4 oz pecorino romano cheese, grated
✤1 cup (120g) pine nuts
✤1-2 large lemons, juiced
✤6 tbsp olive oil, (preferably the high quality stuff)
✤1 cup dried blueberries
❖Stack the spinach leaves, roll them up, cut into thin strips and add to a large bowl.
❖Heat a large stainless steel or non-stick pan over medium heat. Add the pine nuts in a single layer, cook and stir until golden brown, then place on a paper towel-lined plate. Let them cool completely.
❖When cool, add to the bowl of spinach, along with the cheese. Mix until well combined.
❖In a small bowl, whisk together the lemon juice & olive oil, then drizzle over the salad.
❖Top with the blueberries and gently stir in. Serve immediately.
