From the Kitchen of Sarah Godwin Photographed by Joe Worthem
Add this simple salad to your tailgate spread or Sunday brunch menu. Find more weekend brunch recipes in our September magazine.
5 ounces spinach
¾ cup finely grated parmesan
½ cup toasted walnuts
3-4 finely sliced radishes
½ cup extra virgin olive oil
2 teaspoons prosecco vinegar
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
In a large bowl, toss together spinach, Parmesan, walnuts and radishes. In a small bowl, whisk together olive oil, vinegar, Dijon mustard, salt and pepper to make a simple vinaigrette. Dress the salad with the vinaigrette according to taste.