Warm Spinach Salad with Roasted Garlic Dressing

Warm Spinach Salad with Roasted Garlic Dressing (Adapted from Eating Well)

For the dressing

1 large head garlic, excess papery skins removed - do not separate cloves
4 tablespoons extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon fresh lime juice
1/8 teaspoon salt
fresh ground pepper to taste

For the salad

6 cups chopped spinach
1 medium shallot, finely chopped
1/4 cup pine nuts, toasted
2 ounces goat cheese, crumbled
fresh ground pepper to taste

To make the dressing

Preheat oven to 400

Slice the tips off the head of garlic, exposing the ends of the cloves. Set the head of garlic on a piece of foil and drizzle with 1 tablespoon of oil - wrap tightly into a small package. Place in the oven and back until the garlic is very soft, about 40 to 50 minutes. Remove, carefully unwrap and let cool slightly.

Squeeze the garlic pulp into a food processor, discarding any skins. Add remaining 3 tablespoons oil, vinegar, lime juice, salt and pepper - process until smooth.

To prepare the salad

Place the spinach in a large bowl.

In a small saucepan, heat dressing over medium heat until warm - add shallot and simmer until the shallot is softened, about 3 to 5 minutes. Pour the warm dressing over the greens and toss until they are wilted and coated. Add pine nuts and goat cheese - toss again, slightly melting the cheese. Season with pepper to taste.

Makes about 4 servings.

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