"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Wednesday, November 12, 2008

Spinach Salad with Honey-Brown Butter Dressing

This is a new salad dressing favorite. Jack thought the dressing was wonderful. It has a nice nutty flavor. I first made this back in October. Jack has been wanting it again, so today was the day and his brother Simon even raved about it so its a keeper!  Hats of to the Food Network chef Tyler Florence for adding to our family's favorite dressings.

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.

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