Sauce:
2 cups pine nuts, soaked 1 hour
1/2 lemon juice
1 small garlic clove
1 small shallot
2 tablespoons olive oil
3 tablespoons chopped fresh tarragon
pinch of celtic sea salt
pepper
Place all in processor and blend well.
Salad:
5 cups raw spinach
1 cup cherry tomatoes, halved
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