Broccoli and Spinach Salad

Our daughters were done on Sunday for the day.  It was just the three of us and Dutch.  I wanted to do something easy because we were going to be outside with Dutch.  Dip beef sandwiches are always easy just put everything in the pot and let it cook for 4 to 5 hours.  But the salad is what I want to tell you about it is wonderful and healthy and a meal in itself. 

1 large head of broccoli, trimmed and cut into large spears
1/4 cup plus 2 tablespoons extra virgin olive oil, divided
1/4 teaspoon salt
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 hard boiled eggs
3 tablespoons drained capers, chopped
2 tablespoons chopped fresh dill, plus more for garnish
1 (15 oz) can cannellini beans, rinsed and drained
8 cups of spinach, stemmed

Preheat oven to 450 degrees.  Put broccoli on a cookie sheet and salt and put 2 tablespoons of olive oil drizzled over broccoli toss and roast until golden and tender.  About 10 to 15 minutes.

Meanwhile, combine the lemon juice mustard, eggs and 1 tablespoon of water in a food processor and pulse to combine.  With the machine on, slowly drizzle in olive oil 1/4 cup until dressing is smooth.  Stir in the capers and dill.  Scrape half of the dressing into a large bowl.  Add the warm broccoli, beans and spinach and toss to coat.  Transfer to a serving platter and serve warm, sprinkle with more dill, with the remaining dressing on the side.

I wanted to tell you about dessert.  Very easy nothing you haven't had before but just a reminder of something delicious and easy.  Fresh cut peaches with a little sugar stir and cover and chill in the frig. When ready to serve put in individual serving bowls and drizzle with heavy cream.  So simple and soooo delicious!