Sauteed Spinach with Gold Raisins and Toasted Pine Nuts

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1 1/2 tablespoons olive oil

1/2 teaspoon minced shallots

1/2 teaspoon minced garlic

1 1/2 tablespoons golden raisins (or currants), plumped in water

1 1/2 tablespoons pine nuts, toasted

2 dashes sherry vinegar or fresh lemon juice

1 teaspoon butter

5 cups packed baby spinach

Sea salt and freshly ground pepper