Shelly's Recipe

SPINACH SALAD WITH WARM CRANBERRY VINAIGRETTE

Category: Salad

1 red onion, sliced into thin rings
2 tbsp olive oil
Kosher or sea salt and freshly ground black pepper, to taste
Warm Cranberry Vinaigrette
1/2 cup dried cranberries
1 6-oz bag baby spinach, washed and dried
1/2 cup shelled pumpkin seeds (pepitas), lightly toasted

In a medium pan over medium-high heat, saute onion in oil until softened and slightly caramelized, about 10 minutes. Season with salt and pepper. Add vinaigrette and cranberries. Place spinach in a salad bowl, pour warmed vinaigrette mixture over salad and toss lightly. Divide among four plates and sprinkle with pumpkin seeds. Serve immediately. Serves 4

Warm Cranberry Vinaigrette
1/4 cup red wine vinegar
2 tsp Dijon mustard
1/4 tsp mustard powder
1/2 tsp kosher or sea salt
1/4 tsp freshly ground black pepper
1 small clove garlic, minced
2 tbsp cranberry juice
2 tsp honey
1/2 cup plus 1 tbsp walnut oil

In a small bowl, combine vinegar, mustard, mustard powder, salt, pepper, garlic, juice, and honey. Add walnut oil in a slow stream, whisking constantly. Yield: about 1 cup