Wilted Spinach Salad w Pickled Shallots & Sherry Vinaigrett

Recipe Ingredients

		Vinaigrette
3 tablespoons	45ml	Sherry vinegar
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 tablespoon	15ml	Dijon-style mustard
1/2 cup	118ml	Extra-virgin olive oil
		Salad
2		Spinach, leaves only - well washed,
		And dried
10		Pickled Shallots - slivered, see * Note
1/2 cup	118ml	Pepitas
1/2 cup	73g / 2.6oz	Crumbled feta or anejo cheese - (optional)

Recipe Instructions

* Note: See the "Pickled Shallots" recipe which is included in this collection.

In a small bowl, whisk together the vinegar, salt, pepper, and mustard. Drizzle in the olive oil, whisking constantly until the dressing is completely emulsified.

Assemble all the ingredients for the salad on the counter top just before you are ready to serve it. Turn a gas or electric burner to medium-high heat. Using an oven glove to protect your hands, heat a large stainless bowl until it is very hot. Add just under 1/2 cup of the vinaigrette, reserving the rest for another use. Swirl for a minute or two, until the vinaigrette is quite warm. Remove from the heat and quickly throw in the spinach leaves and the shallots. Immediately start tossing the salad mixture with tongs and, as soon as it begins to wilt, serve the salad, sprinkled with the toasted pepitas and, if desired, the cheese.

This recipe yields 6 servings

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6261 broadcast 04-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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