- 1 head winter spinach (the tough, full-grown spinach – not bagged baby greens)
- 1 head endive, radicchio, or arugula
- 1 cup whole wheat orzo, uncooked
- 1/2 cup sun-dried tomatoes, cut into slivers
- 1 package Trader Joe’s Rosemary Marcona Almonds
- About 3/4 cup grated Parmesan or Romano cheese
- 2 tablespoons walnut oil
- 3 tablespoons balsamic vinegar
Wash and dry the greens very thoroughly – the spinach will be sandy and dirty. Cut the spinach into fine ribbons, and hand-tear the arugula or endive into bite-size pieces. Toss the greens.
Pour about half a cup of boiling water and tablespoon of the walnut oil over the tomatoes. Let them bloom and soften for at least fifteen minutes. Drain the tomatoes and reserve the steeping liquid.
Cook the orzo according to package directions. Drain and return to the pot over medium heat. Film with olive oil and add the sun-dried tomatoes. Cook, stirring constantly, for a few minutes – just until all heated through. Toss with the salad greens.
Toss in the almonds and cheese and mix well. For the vinaigrette, mix the tomato steeping liquid with the walnut oil and balsamic vinegar. Mix to taste, then pour over the salad.
Source: The Kitchn