Makes 4 servings

1½ Tbsp. extra virgin olive oil

1 Tbsp. white wine vinegar

½ tsp. Dijon mustard

¼ tsp. freshly ground pepper

1/8 tsp. salt

2 stalks and bulbs of green garlic, minced

6 cups baby spinach leaves

2 cups pea shoots, coarsely chopped

¼ cup red onion, thinly sliced

In a large bowl, combine the first 6 ingredients, stirring well with a whisk to combine.  Add spinach, pea shoots and red onion; toss to coat.

Tips:

Try this recipe to start a pasta salad.  Add ½ cup mini farfalle cooked according to package directions.  Drain and rinse with cold water and drain again.  Add garlic vinaigrette, 3 cups baby spinach, 1 cup pea shoots and ¼ cup red onion.  Makes 4 servings