Title: Wilted Spinach Salad with Pickled Shallots
Categories: Cooking liv, Import
Yield: 1 Servings

3 tb Sherry vinegar
1 tb Dijon mustard
1 ts Coarse salt
1/2 ts Freshly ground black pepper
1/2 c Extra virgin olive oil
2 sm Bunches spinach, stems
-removed, washed, and dried
10 Pickled Shallots, sliced
-into rings
1/2 c Pepitas, toasted
1/2 c Crumbled Feta or Anejo
-cheese (optional)

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.

Yield: 4 to 6 servings

NOTES : Cooking LIve

Recipe by: Cooking Live Show #CL8815

Posted to MC-Recipe Digest V1 #480 by Angele Freeman
on Feb 11, 1997.