from Bon Appetit June 2009

1 1/2 T dried cranberries
1 1/2 T pine nuts, toasted, coarsely chopped
1 1/2 T balsamic vinegar
1 1/2 tsp minced shallot
1/2 tsp sugar
2 T olive oil
6 cups (packed) baby spinach leaves
Shaved Pecorino Romano cheese (or fresh Parmesan, if you have it)

Whisk first 5 ingredients in small bowl. Whisk while adding oil. Season with a couple pinches of salt and pepper.

Toss spinach with vinaigrette in large bowl. Add cheese and toss.

Serves 4.

Nat's Notes:
1. If you can't find shallots, you can substitute minced red onion and maybe a pinch of garlic.
2. The original ingredients called for dried currants, but I had cranberries on hand.  They're probably easier to find, too.
3. Don't skimp on toasting the pine nuts. Toasting them gives them such a different (and better) flavor. I think they taste like pine trees untoasted.
4. If you've never shaved hard cheese before, just use a vegetable peeler.

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