Courtesy of Edward Espe Brown Tomato Blessings and Radish Teachings
1 large bunch of spinach, stemmed
1/2 cup almonds
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
juice of one fresh lime, about 1/4 cup
1 tablespoon honey
salt and freshly ground pepper
1 clove garlic, optional
1 good eating apple or your favorite fruit
1/4 cup olive oil
Stem spinach leaves. Wash well and then spin dry. Cut the largest leaves into halves or thirds.
Roast almonds for 7-8 minutes in a 350 degree oven. Let cool and roughly chop almonds.
For the dressing, grind whole spices in a spice grinder. In a small bowl, combine ground spices, honey, lime juice, salt and pepper. Quarter the apple, remove the core, and slice into thin lengthwise pieces. Toss slices with the dressing.
Put the spinach in a stainless steel or wooden bowl. Heat the olive oil in a small pan until nearly smoking. Pour over the spinach with one hand, while using tongs to toss the spinach with the other. If the spinach in not sufficiently wilted, press clumps on it into the hot pan using the tongs. Then toss the spinach with the apples and dressing. Check for salt and pepper. Garnish with toasted almonds.