Shelly's Recipe

BABY SPINACH SALAD WITH SHERRY VINAIGRETTE

Category: Salad

2 tbsp extra virgin olive oil
1 shallot, finely diced
4 tbsp sherry vinegar
2 tbsp maple syrup
salt and pepper to taste
1 lb baby spinach, washed and stems removed

Heat the olive oil in a small saute pan over medium heat. Cook the shallots until they are translucent, about 5 minutes. Add the vinegar and maple syrup. Cook until the mixture is slightly reduced. Season with salt and pepper. Keep warm. Toss the spinach with the warm dressing and serve immediately. Serves 6