Name: Spinach Salad with Pecorino, Pine Nuts, and Currants
Yield: 4 Servings
Ingredients: 1 1/2 tablespoons dried currants; 1 1/2 tablespoons pine nuts, toasted, coarsely chopped; 1 1/2 tablespoons balsamic vinegar; 1 1/2 teaspoons minced shallot; 1/2 teaspoon sugar; 2 tablespoons olive oil; 6 cups (packed) baby spinach leaves; Shaved Pecorino Romano cheese

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