Spinach Salad with Honey-Brown Butter Dressing

Ingredients

• 6 cups baby spinach loosely packed
• 4 tablespoons butter 
• 2 teaspoons honey 
• 1 tablespoon red wine vinegar 
• 4 servings salt and pepper black freshly ground
• 1  shallots chopped

Equipment

• bowl
• frying pan

Directions

1. Melt the butter in a small skillet over medium heat.
2. Add the shallot and cook until the shallot is tender and the butter turns a light brown color, 2 to 3 minutes.
3. Remove from the heat and stir in the vinegar, honey, and salt and pepper.
4. Pour over the spinach in a bowl and toss.