The salad ingredients can be prepared a day ahead, packaged separately in plastic bags and refrigerated (wash and spin dry the spinach, then wrap in paper towels before putting into bag). Likewise, the dressing can be made up to 3 days ahead and stored, covered, in the refrigerator.
2. To make the dressing, combine the vinegar, half the chutney, the garlic, mustard and sugar in food processor or blender and whirl until mixture is smooth. With machine running, slowly pour in the oil until thick and smooth. Add remaining chutney, taste and season, adjusting chutney and/or oil if necessary. Dressing can be made ahead and stored, covered, in refrigerator up to 3 days. Let stand at room temperature before adding to salad.
3. To serve, toss salad with dressing until greens are lightly and evenly coated.
Copyright© 2011 by Lynne Rossetto Kasper
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.