Spinach and Roasted Garlic Salad

From:  Eating for Health, Detox Dieting by Nicola Graimes, 2000, Anness Publishing Limited

12 garlic cloves, peeled

4 Tbsp. extra virgin olive oil

1 lb. baby spinach leaves

½ cup pine nuts, lightly roasted

juice of ½ lemon

freshly ground black pepper

Preheat the oven to 375º F. Place the peeled garlic cloves in a small roasting dish, drizzle with 2 Tbsp. olive oil and toss to coat evenly. Bake for about 15 minutes until the garlic cloves become slightly charred around the edges. While still warm, tip the garlic cloves into a salad bowl. Add the spinach, pine nuts, lemon juice and remaining olive oil. Toss well and season with freshly ground black pepper to taste. Serve immediately.