My wife and I love warm spinach salad.

The Red Kitten spinach really holds up to the warm vinaigrette. That wasabi punch is damped slightly but still present. Farm fresh eggs add a creamy rich flavor. It’s perfect as a meal or side.

Ingredients

2 farm fresh eggs

1 bag Red Kitten spinach

1 bag Wasabi arugula

2 teaspoons diced fresh ginger

1 teaspoon diced fresh turmeric

1 medium shallot diced

2.5 tablespoons olive oil

1 tablespoon honey

1 table spoon Sherry vinegar

Salt and fresh cracked pepper to taste

Hard boiled eggs

-place both eggs in small sauce pan and cover with room temperature water

-place pot on high heat and 2 tablespoons salt

-start kitchen timer for 15 minutes

-leave pot on high heat uncovered till timer goes off

-pour water off of eggs add cold tap water and let it rest for ten minutes

-crack then peel eggs in a bowl of water (this is very helpful)

-cut eggs into quarter wedges

-room temp eggs are best for this dish so cook just before service

Warm vinaigrette

-add olive oil, ginger, shallots and turmeric to cold small saute 7 inch saute pan

-place pan on eye turn on medium high heat

-slowly bring oil up til aromatics are bubbling and frying slightly not caramelizing 2 to 3 minutes

-place spinach and arugula in large mixing bowl season with salt and pepper (if more peppery arugula is desired add it after spinach is tossed)

-add honey and vinegar, pinch of salt and pepper

-bring vinaigrette back to a boil and pour over spinach lightly tossing with tong till all leaves are dressed

-place on plate garnish with quartered eggs

You could add mushrooms, nuts, cheese or dried fruits. Remember less is more. The spinach is the star of this salad. Fresh food is the best food!!