Arugula And Spinach Salad With Caramelized Shallots

• 2 1/2 ounces baby arugula, washed
• 2 1/2 ounces Baby Spinach, washed
• 3 ounces feta cheese, crumbled
• 1 tablespoon extra virgin olive oil
• 2 large shallots, thinly sliced
• 2 tablespoons sherry wine vinegar
• 1/4 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried oregano
• sea salt, to taste

1. Warm 1 tablespoons olive oil in a small skillet over medium heat.
2. Add the sliced shallots and stir frequently for about 6 to 8 minutes or until golden.
3. Reduce the heat to low and cook for a further 2 minutes until gently browned.
4. Remove from the heat and set aside.
5. Meanwhile, wash and dry the arugula and spinach and place in a medium bowl.
6. To make the dressing, whisk together the vinegar, mustard and oregano in a small bowl.
7. Continue whisking while slowly pouring in the 1/4 cup olive oil until well combined.
8. Season with salt.
9. Gently toss the greens with the cheese and vinaigrette to coat.
10. Sprinkle with the caramelized shallots and serve.

baby arugula, feta cheese, extra virgin olive oil, shallots, sherry wine vinegar, extra virgin olive oil, mustard, oregano, salt

Taken from www.food.com/recipe/arugula-and-spinach-salad-with-caramelized-shallots-389252 (may not work)