Baby Spinach Salad with Sherry Vinaigrette

This recipe serves:  6

2 tablespoons extra virgin olive oil
1 shallot, finely diced
4 tablespoons sherry vinegar
2 tablespoons maple syrup
salt and pepper to taste
1 pound baby spinach, washed and stems removed
1. Heat the olive oil in a small sauté 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.

2. Toss the spinach with the warm dressing and serve immediately.

Serving Size: 1 salad

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