Wilted Spinach Salad with Pickled Shallots
| Yield: | 1 Servings |
| Categories: |
| 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) |
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