Spinach With Roasted Red Pepper

• 1 pound loose spinach or 10 ounces packaged spinach
• 1 whole roasted red pepper
• 1/2 teaspoon grainy mustard
• 1 teaspoon rice vinegar
• 1 teaspoon olive oil

1. Wash spinach and remove tough stems.
2. Steam the spinach in the water clinging to its leaves.
3. Rinse the pepper, and cut into julienne strips.
4. In a serving bowl, whisk together the mustard, vinegar and oil.
5. Drain spinach thoroughly, and mix with red pepper and dressing.

loose spinach, red pepper, grainy mustard, rice vinegar, olive oil

Taken from cooking.nytimes.com/recipes/8984 (may not work)