Green Salad with Lemon Vinaigrette

• 1 teaspoon caraway seeds (optional)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• Salt and freshly ground pepper
• 1 pound spinach, tough stems removed
• 1 large head of red oak leaf lettuce

1. In a small skillet, toast the caraway over moderate heat, stirring, until fragrant, about 3 minutes.
2. Let cool, then crush with the side of a heavy knife.
3. In a large bowl, combine the olive oil with the lemon juice and caraway.
4. Season with salt and pepper.
5. Add the spinach and lettuce, toss well and serve.

caraway seeds, extravirgin olive oil, lemon juice, salt, spinach, head of red oak leaf lettuce

Taken from www.foodandwine.com/recipes/green-salad-with-lemon-vinaigrette (may not work)