Spinach Salad with Nettle, Feta, and Polenta

Name: Spinach Salad with Nettle, Feta, and Polenta - Isabela E.
Ingredients: For 2 servings: 100 g of young nettles; well washed and dried; juice of one freshly squeezed lemon; 250 g of green spinach; washed and dried; 1/2 teaspoon Dijon mustard; 30 ml hazelnut oil; 60 ml extra virgin olive oil; 1 finely grated garlic clove; sea salt and freshly ground pepper; 1 tablespoon maple syrup (preferably grade A); 30 g chopped chives; 4 tablespoons sunflower seeds; 60 g feta cheese; pollen to taste.

Salad - Spinach Salad with Nettle, Feta, and Polenta by Isabela E. - Recipia

To prepare a delicious and nutritious salad, start by preparing the nettles. Chop them finely, making sure to wear a disposable glove - this will not only protect your hands from the nettle stings but will also allow you to handle the ingredients more comfortably. After chopping the nettles, place them in a generous bowl. Add freshly squeezed lemon juice over the nettles; the acidity of the lemon will not only enhance the flavor but will also help to lightly soften the leaves. Mix well to ensure the lemon juice is evenly distributed and set the mixture aside for 15-20 minutes, so the flavors can meld. In the meantime, you can prepare the other ingredients that will complete the salad. Chop the spinach into strips or pieces, depending on your preference. The spinach will add a mild note and vibrant color to the final dish. Once you finish chopping the spinach, set it aside, being careful not to expose it to the air for too long to keep it fresh. Now, let’s prepare the dressing that will add extra flavor to the salad. In a small bowl, combine Dijon mustard with your favorite oils, such as extra virgin olive oil and pumpkin seed oil. Add maple syrup, which will provide a sweet contrast, and crushed garlic for added flavor. Season with salt and pepper to taste, whisking vigorously to emulsify the ingredients. For added texture and crunch, toast the sunflower seeds in a dry skillet until golden and fragrant. These will not only add a pleasant contrast to the salad's texture but also a nutty note. After the 15-20 minutes have passed, add the chopped spinach over the nettles, followed by the prepared dressing and crumbled feta. Gently mix everything together so that each ingredient is well coated with the delicious dressing. Serve the salad in individual plates, and for an attractive look and refined taste, sprinkle with freshly chopped chives, toasted sunflower seeds, and a handful of pollen. This salad is not only a delight for the taste buds but also an explosion of vitamins and minerals, perfect for any meal!