From the kitchen of Angie St. John
The days are getting warmer and some nights we're not thinking about dinner at all. This quick and tasty salad is served perfectly with a baguette and some butter (which then got me thinking of flavored butters, and I can't wait to share those recipes with you, too!) While making this recipe, I was reminded how much we all enjoy toasted sesame seeds. I don't know what it is about them, but they smell and taste like such a treat. I only wished that the yellow Iris's had bloomed in time to go with the picture since they would have matched the mango so well!
You will need:
5 tablespoons oil of your choice
2 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon sesame seeds
Add salt & pepper to your liking
6 cups spinach - or truly any greens of your choice
2 mangoes sliced or diced
1/3 cup pine nuts
Add Salt and Pepper to your liking
1. Rinse spinach and pat to dry. Remove stems and tear into larger pieces.
2. Add sesame seeds to a small sauce pan and cook over medium heat. Don't leave them alone too long, once they start to toast up they can burn pretty quickly. I like to do ours until they are golden. Transfer to a plate and spread to cool. At this point, I like to add my pine nuts to the same sauce pan and toast them up until they are golden as well.
3. Once the sesame seeds are cooled, mix all the ingredients for the dressing and shake to combine.
4. Chop the rest of your ingredients for the salad and place in a big bowl. Add pine nuts once they are cooled.
5. Toss the dressing in and plate!