Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-ELAINE RADIS BGMB90B 1/2 c Currants
2 lb Spinach; stemmed, washed 1 sm Red onion; thinly sliced
-well and spun dry. Freshly ground pepper; to
1 c Walnut pieces -taste

--------------------------DRESSING-------------------------------
1/2 c White wine vinegar; good 2 tb Heavy cream
-quality 3/4 c Olive oil; more or less
2 ts Dijon mustard -to taste
2 tb Sugar

Place the spinach, walnuts, currants and red onion in a large salad
bowl. In a sauce pan, add the salt, pepper, vinegar, mustard and
sugar and heat to simmering while whisking occasionally. Whisk in the
heavy cram and then the olive oil in a steady stream. Taste for
seasoning and add more salt or pepper if necessary. Cool.

Just before serving time, pour the over the salad mixture and toss
together. Serve immediately!

ELAINE'S NOTE: I would prepare separately and bring in different
containers.

Source: THE BOSTON GLOBE; November, 1993

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