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.
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