Equipment
Ingredients
Salad Base
- 200 g baby spinach, washed and dried
- 100 g feta cheese, crumbled
- 40 g pine nuts, raw
- 1 red onion, thinly sliced
Sherry Vinaigrette
- 45 ml extra virgin olive oil
- 15 ml sherry vinegar
- 2 g sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 251 kcal
- Protein
- 7 g
- Carbohydrates
- 5 g
- Fat
- 24 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 520 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 22 mg
- Potassium
- 377 mg
- Calcium
- 179 mg
- Iron
- 2.2 mg
- Magnesium
- 71 mg
- Phosphorus
- 171 mg
- Zinc
- 1.7 mg
- Vitamin A
- 266 mcg
- Vitamin C
- 15 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.6 mg
- Vitamin K
- 255 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.33 mg
- Niacin
- 1.1 mg
- Folate
- 111 mcg
- Water
- 74 g
Sources: USDA FoodData Central
Method
Place a dry frying pan over medium-low heat. Add the pine nuts and toast for 3 to 5 minutes, stirring frequently, until they are fragrant and golden brown. Immediately transfer to a plate to cool.
In a small mixing bowl, vigorously whisk together the sherry vinegar, sea salt, and black pepper. Slowly drizzle in the olive oil while continuing to whisk until the dressing is fully emulsified.
Slice the red onion as thinly as possible. If the onion is particularly pungent, soak the slices in a bowl of ice water for 5 minutes, then drain and pat thoroughly dry.
In a large mixing bowl, combine the baby spinach, sliced red onion, crumbled feta, and the cooled toasted pine nuts.
Drizzle the sherry vinaigrette over the salad ingredients. Toss gently but thoroughly to ensure the spinach leaves are lightly coated in the dressing. Serve immediately.
Chef's Notes
- Always purchase feta in brine rather than pre-crumbled packages. Block feta retains more moisture, has a superior creamy texture, and offers a more complex flavor profile.
- Sherry vinegar has a uniquely nutty, oxidized flavor that pairs beautifully with toasted nuts. If substituting, try mixing red wine vinegar with a tiny pinch of sugar to mimic its depth.
- For the crispest texture, ensure your spinach is bone dry before it touches the dressing. Oil will not cling to water, meaning wet greens will result in a puddle of dressing at the bottom of the bowl.
- Soaking raw red onion in ice water for just 5 to 10 minutes removes its harsh, sulfuric bite while maximizing its crunchy texture.
Storage
Refrigerator: 1 day — Keep components separate if storing. Dressed salad will become soggy within hours.
Troubleshooting
Pine nuts taste bitter and look dark brown or black.
Cause: The nuts were exposed to too much heat or left in the hot pan after the stove was turned off.
Fix: Cannot be fixed. Discard and toast a new batch to avoid ruining the salad's flavor.
Prevention: Toast over medium-low heat, stir constantly, and remove from the hot pan the moment they turn golden.
Salad is soggy and limp.
Cause: The salad was dressed too far in advance, or the washed spinach was not dried properly.
Fix: Add fresh, dry greens to the bowl to absorb some of the excess moisture and improve texture.
Prevention: Use a salad spinner to completely dry the greens, and wait to apply dressing until right before serving.
Vinaigrette tastes broken and greasy.
Cause: Olive oil was added too quickly to the vinegar.
Fix: Add a tiny splash of warm water or a pinch of mustard powder to the dressing and whisk vigorously to re-emulsify.
Prevention: Drizzle the oil in slowly while whisking vigorously.
Cultural Context
This dish is a modern fusion of classic Mediterranean flavor profiles, bringing together the tangy, aged depth of Spanish sherry vinegar with the creamy, salty bite of traditional Greek feta cheese.
