I found myself with a bag o’ spinach and a quandary: how to make a salad without the usual suspects of citrus (a no-no for Rich just now) and bacon (I had one packet in the drawer, but that was dedicated to the next batch o’ jam)?
Quick! To da Google!
Well, to FoodNetwork.com anyway, for this nifty little salad idea from Tyler Florence.
I did substitute some 25 year old balsamic for the red wine vinegar; and added some dried cherries and freshly grated asiago cheese to the spinach in the bowl, which we both agree added a nice touch to the mix.
•4 tbsp butter
•1 shallot, chopped – if you don’t have shallot – 2 parts onion and 1 part garlic
•1 tbsp red wine or balsamic vinegar
•2 tsp honey
•Salt and freshly ground black pepper
•1 bag baby spinach
Melt the butter in a small skillet over medium heat. Add the chopped shallot and cook until it is tender and the butter turns a light brown color, 2 to 3 minutes.
Remove from heat and stir in the vinegar, honey, and salt and pepper. I finished this up just before dinner was ready and left the dressing sitting on the back of the stove until everything else was done.
Pour over the spinach in a bowl and toss.