Spinach Cashew Raisin Salad

Preparation Time: 30 minutes

Servings: Six first course salads

1 cup raw cashews (or substitute roasted, salted cashews and skip step 1) coarsely chopped.

12 cups (about 8 ounces trimmed) washed, dried and torn fresh spinach

1/2 cup raisins, coarsely chopped

1/2 cup thinly sliced red onion, cut stem to tip

1/2 cup Fiddlehead vinaigrette

Raw cashews may contain an irritating oil in their shells and should be roasted to eliminate any toxic effect before they are eaten. Preheat oven to 350 F. Spread raw cashews on a cookie sheet and roast until golden brown, about 10 minutes (they will burn quickly, so keep an eye on them).
Place spinach in a large salad bowl and add 1/2 cup toasted cashews, raisins, and red onion. Using your hands or salad tongs, toss well.
Just before you are ready to serve, add vinaigrette and toss 30 times. Sprinkle salad with remaining 1/2 cup cashews and serve at once.

Fiddlehead Vinaigrette

Preparation Time: 10 minutes

Yield: 1 cup

3/4 cup good quality olive oil

1/4 cup red wine vinegar

2 teaspoons Dijon mustard

1/2 teaspoon minced garlic (1 small clove)

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme

Whisk all ingredients together in a small bowl or pitcher.
Store covered at room temperature for up to 1 week, whisking thoroughly before each use.

This comes from "The Fiddlehead Cookbook," a restaurant and bakery in Juneau, Alaska. Margreta and Jeffrey visited the restaurant in 1996.