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Florence Fabricant's updated spinach salad.

Florence Fabricant's spinach and endive salad

(Recipe reprinted from The Ladies Village Improvement Society Cookbook: Eating and Entertaining in East Hampton by Florence Fabricant, Rizzoli, New York)
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Prep Time 10 minutes
Servings: 4 servings
Course: Appetizer, Salad
Ingredients Method

Ingredients
  

  • 12 oz baby spinach, thoroughly washed and torn
  • 2 endives, quartered lengthwise, core removed, slivered on an angle
  • 4 tbsp extra virgin olive oil
  • 1 cup red onion, thinly sliced
  • 1 tbsp Dijon mustard
  • 2 tbsp red wine vinegar
  • salt and freshly ground pepper
  • 1/2 cup chopped pecans

Method
 

  1. Place spinach and endives in a salad bowl and toss.
  2. Heat the oil in a medium skillet over medium heat. Add the onion and sauté until it is translucent and just beginning to color, 2 to 3 minutes.
  3. Stir in the mustard to the pan with the onions. Remove from heat and add the vinegar. Stir.
  4. Pour the dressing and onions over the spinach and endives, and toss.
  5. Season with salt and pepper, scatter the pecans on top and serve. Enjoy!