Wilted Spinach Salad with Caramelized Shallots

We're back! Refreshed and renewed from a few days out of town...so the next few weeks will be packed with great recipes, tips and resources.

Here's a perfect example. A simple healthy spinach salad/side dish. The other half threw out the idea that it would make a perfect bed for a piece of broiled salmon. It would indeed...

Wilted Spinach Salad with Caramelized Shallots
From Everyday Food.
Makes 4 servings.

4 teaspoons olive oil
4 large shallots, minced
Kosher salt and freshly ground pepper
1 tablespoon water
1 teaspoon whole-grain mustard
3 teaspoons red-wine vinegar, divided use
2 bags (10 ounces each) baby spinach

In a large skillet, heat the olive oil over medium-high heat. Add shallots and cook, stirring often, until softened, about 3 minutes. Season with salt and pepper.

Reduce heat to medium-low and cook, stirring, until shallots are sticky and browned, about 8 minutes.

Add water and cook, stirring and scraping up browned bits from skillet, until shallots are dark brown, 3 to 5 minutes.

Remove skillet from heat; add mustard and 2 teaspoons red-wine vinegar and stir to combine.

Place spinach in a large bowl an pour warm dressing over top. Add remaining teaspoon vinegar, toss and season with salt and pepper.