Salad of Baby Spinach, Sardines and Pine Nuts

• 6 tablespoons olive oil, plus oil for baking sheet
• 1/2 cup pine nuts
• 8 whole fresh sardines, gutted but not boned
• Juice of 2 lemons
• Sea salt
• ground black pepper
• 6 cups baby spinach, rinsed and dried

1. Heat broiler.
2. Brush a baking sheet with a little of the oil.
3. Put 2 tablespoons oil in a small saute pan, add pine nuts.
4. Cook on low, stirring frequently, until lightly browned.
5. Set aside.
6. Rinse and dry sardines, place on the baking sheet and dribble with 2 tablespoons oil and half the lemon juice.
7. Season with salt and pepper.
8. Broil sardines until lightly browned, turning once, about 2 minutes per side.
9. Remove from heat.
10. Place spinach in a shallow serving bowl, add remaining 2 tablespoons oil, remaining lemon juice, the pine nuts and salt and pepper to taste.
11. Toss.
12. Arrange sardines on top and serve.

olive oil, pine nuts, fresh sardines, lemons, salt, ground black pepper, baby spinach

Taken from cooking.nytimes.com/recipes/1013530 (may not work)