4 Tablespoon butter
1 shallot, chopped (I like it chopped finely)
1 Tablespoon red wine vinegar
2 teaspoons honey
salt and freshly ground black pepper
6 cups baby spinach
Melt butter over medium heat. Add the shallot and cook until the shallot is tender and butter turns a light brown color, 2-3 minutes. Remove from heat and stir in the vinegar, hone, and salt and pepper. Pour over spinach in a bowl and toss.
We have tried this over our regular salad greens and it is good, but I think it is wonderful with the taste of fresh spinach.