Baby Squash Salad with Pine Nuts

Ingredients:

Recipe Submitted By: m5

20-30 baby sunburst squash (or whatever they're called)
4 tbsp pine nuts
6-8 grapes
balsamic vinegar
olive oil
pinch of dry dillweed
spinach leaves, parsley

Step 1:

Drop the grapes into the food processor and splash in some balsamic vinegar (about 1 tsp; not terribly important to measure because you'll adjust it later).

Step 2:

Process until the grapes are obliterated, then strain through a seive into a bowl. Reserve.

Step 3:

Cook the baby squash for about 2 or 3 minutes, and drain.

Step 4:

Toast the pine nuts in the hot skillet in a little oil. (They burn quick so be careful.)

After they are toasted salt them.

Step 5:

Also quickly brown the baby squash and then salt them a little too.

Whisk some oil and a pinch of dry dillweed into the reserved grape-vinegar mixture.

Step 6:

Arrange some spinach and parsley leaves on small plates. Top with baby squash and pine nuts. Dress with the vinaigrette.