Wilted Spinach With Shallot Vinaigrette

• 12 cup olive oil
• 14 cup cider vinegar, plus
• 2 tablespoons cider vinegar
• 2 shallots, minced
• 14 teaspoon fresh ground pepper
• salt
• 4 lbs spinach (stemmed, cleaned and spun dry)

1. In a small bowl, combine the oil, vinegar, shallots, pepper and 3/4 teaspoon of salt.
2. Set a large enameled cast-iron casserole over high heat.
3. When very hot, add the vinaigrette and bring to a boil.
4. Add the spinach in large handfuls, tossing constantly with tongs until the leaves are partially wilted before adding the next batch.
5. When most of the spinach is wilted, after about 4 minutes, remove the casserole from the heat.
6. Season the spinach with salt, transfer to a bowl and serve at once.

olive oil, cider vinegar, cider vinegar, shallots, ground pepper, salt

Taken from www.food.com/recipe/wilted-spinach-with-shallot-vinaigrette-301691 (may not work)