Spinach Salad With Tahini Vinaigrette

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons tahini (sesame paste)*
• 1 teaspoon Aleppo pepper* or 1/8 tsp. cayenne
• About 1 tsp. kosher salt
• 1 teaspoon finely chopped fresh thyme leaves
• 1 teaspoon honey
• 6 cups packed spinach leaves (from about 10 oz. bunch spinach, rinsed well and stems trimmed)
• 2 cups loosely packed wide carrot ribbons (from 1 to 2 large carrots, peeled, then shaved with a vegetable peeler)
• 3/4 cup radishes, cut into small wedges
• 2 tablespoons toasted sesame seeds
• 1 1/2 cups coarsely crushed pita chips

1. In a large bowl, whisk together oil, lemon juice, tahini, Aleppo pepper, 1 tsp. salt, the thyme, and honey until smooth. Add spinach, carrots, radishes, sesame seeds, and pita chips and toss to dress evenly. Season with salt to taste and serve immediately.
2. *Find tahini in grocery stores alongside peanut butter or with kosher foods. Find ground Aleppo pepper, a gently spicy chile, at worldspice.com.

extravirgin olive oil, lemon juice, tahini, pepper, kosher salt, thyme, honey, spinach, carrot, radishes, sesame seeds, pita chips

Taken from www.myrecipes.com/recipe/spinach-salad-tahini-vinaigrette (may not work)