Tyler Florence's Spinach Salad with Honey-Brown Butter Dressing
Source: Woodie
4 tablespoons butter
1 shallot, chopped
Cindy's note - I like to throw a handful of sliced mushrooms in there too
1 tablespoon red wine vinegar
2 teaspoons honey
Salt and freshly ground black pepper
6 loosely packed cups baby spinach
Melt the butter in a small skillet over medium heat. Add the shallot and cook until the shallot is tender and the butter turns a light brown color, 2 to 3 minutes. Remove from the heat and stir in the vinegar, honey, and salt and pepper. Pour over the spinach in a bowl and toss.
Woodie's note: For a hot side dish add the spinach to the pan and allow it to wilt. This is how we prefer it