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Spinach Salad with Pecorino, Pine Nuts, and Currants
- 1 1/2 tablespoons dried currants
- 1 1/2 tablespoons pine nuts, toasted, coarsely chopped
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 teaspoons minced shallot
- 1/2 teaspoon sugar
- 2 tablespoons olive oil
- 6 cups (packed) baby spinach leaves
- Shaved Pecorino Romano cheese
Directions:View on Bon Appetit
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