Active Time: 10 minutes
Makes: 4 to 6 servings
Ingredients:
• 10 ounces baby spinach (about 12 cups)
• 6 ounces button mushrooms, thinly sliced (about 2 cups)
• ¼ cup sliced almonds, toasted
• ¼ cup canola oil
• 3 medium garlic cloves, thinly sliced
• 1 medium shallot, thinly sliced
• 1 tablespoon cider vinegar
• 2 teaspoons honey
Method:
- Combine spinach, mushrooms, and almonds in a large serving bowl; set aside.
- Heat oil in a small frying pan over medium heat. When it shimmers, add garlic and shallot and season well with salt and freshly ground black pepper. Cook until garlic is browned, about 2 minutes, then add vinegar and stir to incorporate. Remove from heat and stir in honey until dissolved.
- Pour vinaigrette over salad and toss to coat. Serve immediately.
http://www.chow.com/recipes/14133-warm-spinach-salad-with-honey-garlic-vinaigrette