Don’t be afraid to adjust the recipe based on the amount of spinach you have available. If you don’t have sherry vinegar, try wine vinegar instead. Balsamic vinegar might work as well. Experiment with different cheeses and nuts, following the basic method.
2 tablespoons extra-virgin olive oil
1 medium red onion, halved and thinly sliced
1 1/4 pounds spinach leaves, roughly chopped
2 tablespoons sherry vinegar
1/2 cup coarsely chopped pecans
1/4 cup soft goat cheese, crumbled
Heat oil in a large skillet over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until onion has softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started to wilt, about 2 minutes. Transfer ton a serving platter. Add vinegar to skillet, and heat 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese. Gently toss. Serve immediately.
Serves 6 as a first course.
From “Martha Stewart Living” magazine, February 2006.
