Spinach Salad with Honey-Brown Butter Dressing
- 4 tablespoons butter
- 1 shallot, chopped
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- Salt and freshly ground black pepper
- 6 loosely packed cups baby spinach
Melt the butter in a small skillet over medium heat. Add the shallot and cook until the shallot is tender and the butter turns a light brown color, 2 to 3 minutes. Remove from the heat and stir in the vinegar, honey, and salt and pepper. Pour over the spinach in a bowl and toss.