Wilted Spinach Salad With Pickled Shallots
- 3 tablespoons sherry wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon coarse salt
- 12 teaspoon fresh ground black pepper
- 13 cup extra virgin olive oil
- 2 bunches spinach, stems removed, washed, dried
- 10 pickled shallots
- 12 cup pumpkin seeds, toasted
- 12 cup crumbled feta cheese (or anejo cheese) (optional)
- In a small bowl, whisk vinegar, mustard, salt, pepper, and olive oil together.
- Just before serving, place all ingredients foro the salad on the counter.
- Turn on stovetop burner to medium high.
- Set a large stainless steel bowl over the burner and heat until very hot.
- Using an oven mitt or pot holder to protect your hands, pour the vinaigrette into the bowl and swirl for a minute or two, until the vinaigrette is hot.
- Quickly throw in the spinach and shallots and toss salad with tongs to coat evenly.
- When the spinach begins to wilt, remove from heat and move to serving plates.
- Sprinkle with toasted pumpkin seeds and cheese if desired.
- Serve immediately.
- Enjoy!
sherry wine vinegar, mustard, coarse salt, ground black pepper, extra virgin olive oil, bunches spinach, shallots, pumpkin seeds, feta cheese
Taken from www.food.com/recipe/wilted-spinach-salad-with-pickled-shallots-227324 (may not work)