Baked Spinach With Goat Cheese and Onion-Raisin Compota

• 3 tablespoons extra-virgin olive oil
• 12 medium onion, chopped
• 2 cups golden raisins
• 3 tablespoons honey
• 14 cup oloroso sherry wine
• 1 teaspoon salt
• 14 cup olive oil
• 2 cups about 4 ounces baby spinach leaves, stemmed
• 4 garlic cloves, slivered
• 6 ounces fresh goat cheese

1. Make Compota: Warm oil in small skillet over medium heat.
2. Add onion and saute until translucent and soft (about 5 minutes).
3. Stir in remaining ingredients and simmer 5 minutes.
4. (Depending on moisture content of raisins, you may need to add 1 to 2 tablespoons of water to keep mixture from drying out.)
5. Remove from heat and set aside.
6. Can be made up to several days ahead and refrigerated.
7. Preheat oven to 400F.
8. Cook Spinach:Warm oil in saute pan over medium heat.
9. Stir in spinach and garlic, and cook until spinach is wilted and garlic is fragrant (about 3 minutes).
10. Cover pan if moisture makes spinach pop.
11. Assembly: Divide spinach into 4 or 6 cazuelas (small terra-cotta dishes) or heatproof ramekins.
12. Spoon equal amount of goat cheese over each and top with about 1 tablespoon compota.
13. Bake until cheese is bubbly (about 5 minutes).
14. Serve hot.

extravirgin olive oil, onion, golden raisins, honey, oloroso sherry wine, salt, olive oil, baby spinach, garlic, goat cheese

Taken from www.food.com/recipe/baked-spinach-with-goat-cheese-and-onion-raisin-compota-507606 (may not work)