Warm Spinach Salad with Parmesan

Chef Richard 6 Servings 20 minutes

For a change from Parmesan, try another hard cheese like Pecorino, aged Manchego or aged Gouda


  • 2 6-ounce packages fresh baby spinach
  • 1 small head of radicchio, thinly sliced
  • 1/3 cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • ¼ cup dry red wine
  • 1 shallot, minced
  • ½ cup pine nuts, toasted
  • Shaved Parmesan cheese


  • Combine spinach and radicchio in large bowl.
  • Bring oil, vinegar, wine and shallot to simmer in large saucepan.
  • Season with salt and pepper.
  • Immediately pour dressing over salad. Cover bowl with foil and let stand 5 minutes.
  • Toss salad to coat. Divide among plates. Sprinkle with nuts and shaved Parmesan.