1/4 cup dried apricots, cut into 1/4-inch strips
1/4 cup dry sherry, cream sherry or dry white wine
1/4 cup olive oil
4 cloves garlic, minced
1/2 small red onion, halved lengthwise and thinly sliced
16 cups torn spinach leaves, well washed
3 tablespoons raspberry vinegar, red wine vinegar or white balsamic vinegar
1 tablespoon honey
1/2 teaspoon coarse ground black pepper
1/4 teaspoon salt
15-ounce can pitted light or dark sweet cherries or 10-ounce package frozen dark sweet cherries (thawed), drained and patted dry
1/4 cup sliced pitted Kalamata olives
3 tablespoon pinenuts, toasted
Place apricots in a small bowl and cover with sherry or wine. Cover and let stand 30 minutes to plump. Drain, reserving wine.
Meanwhile, heat oil in a Dutch oven over medium heat. Add garlic and red onion. Cook and stir for 1 minute or just till softened. Add reserved wine and spinach, cook, stirring occasionally, about 1 minute or just until spinach has begun to wilt. Remove from heat and add vinegar, honey, pepper and salt. Place in a serving dish and sprinkle with apricots, cherries, olives and nuts.
Makes 6 side dish servings.
Sunday, December 10, 2000
