This is a variation on a traditional Japanese dish, using pine nuts instead of sesame seed. The dressing can be made with practically any kind of nut or seed, but I had some pine nuts to use up, and they worked really well.
A bag of spinach (200-250g)
30g pine nuts
1 tbl shōyu
1 tbl mirin
Toast the pine nuts in a frying pan, no oil, until mid-brown. Grind them as fine as you can and mix in the shōyu and mirin. Put to one side.
Thoroughly rinse the spinach and wilt by boiling it in as much water as sticks to it. Rinse in cold water, and gently squeeze out as much liquid as you can. You will probably have a sausage shaped lump of spinach at this point. Cut it into short lengths of about 2cm, and separate the pieces as you put them in a bowl. Mix in the dressing and leave for a while before serving at room temperature.
This recipe can be made gluten-free by using proper tamari instead of shōyu. You should use a high quality mirin, such as Clearspring’s Mikawa Mirin, for this dish – it’s worth it.