Ingredients
- 3 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
- 2 small bunches spinach, stems removed, washed, and dried
- 10 Pickled Shallots, sliced into rings
- 1/2 cup pepitas, toasted
- 1/2 cup crumbled Feta or Anejo cheese (optional)
Directions
In a small bowl, whisk together the vinegar, mustard, salt, pepper, and olive oil. Just before serving, assemble all of the ingredients for the salad on the counter. Turn on a 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 add the spinach and shallots and toss the salad with tongs to coat evenly. When the spinach begins to wilt, remove from the heat and transfer to serving plates. Sprinkle with the toasted pepitas and the cheese if desired. Serve immediately.
- Pickled Shallots
- 1 cup red wine vinegar
- 1 cup dry red wine
- 1/2 cup packed brown sugar
- 2 tablespoons black peppercorns
- 1 tablespoon mustard seeds
- 2 teaspoons red pepper flakes
- 2 tablespoons coarse salt
- 20 medium shallots, peeled
Combine the vinegar, wine, brown sugar, peppercorns, mustard seeds, chile flakes, and salt in a medium saucepan. Stir over low heat until the sugar has dissolved. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes. Set aside to cool completely in the liquid. Transfer the shallots and all their liquid to a jar or plastic container. Cover tightly and store in the refrigerator up to 2 weeks. Yield: 2 cups
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review