Baby Spinach with Cabbage, Olives, Pine Nuts and Greek Feta Cheese
Wash and clean the baby spinach. Clean the cabbage, and finely slice the leaves. Put the baby spinach and the cabbage in a large bowl; season with VOM FASS Salt and sugar, and mix with the 6 tablespoons of VOM FASS Agora Extra Virgin Olive Oil. Let it rest for about an hour.
Toast the pine nuts in a non-stick skillet over medium-low heat until golden brown. Stir often.
Cut the olives in half; core, and quarter them. Drain the sun-dried tomatoes. Cut the tomatoes and the feta cheese into pieces.
For the vinaigrette, mix the 2 tablespoons of VOM FASS Agora Extra Virgin Olive Oil with VOM FASS Grape Balsamic Vinegar, and season with VOM FASS Salt and Pepper and sugar.
Toss the cabbage, baby spinach, pine nuts (save a few for garnishing), olives, tomatoes, cheese, and the vinaigrette.