I trimmed the spinach vines and dipped the leaf tips in a white balsamic vinaigrette. Underneath the spinach I put a few spoonfuls of the toasted hazelnuts. I made this by crushing the nuts into really small pieces with a mortar and pestle. I also ground black wild rice in a spice grinder into a powder. I tossed these in a pan with morel butter and toasted them for about 20 minutes giving them a dark
Product:
Organic Malabar Spinach - Queen's Farm