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!
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.