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