Spinach Salad with Honey Brown Butter Dressing

4 tablespoons unsalted butter
1 shallot chopped
1 – 2 tablespoons balsamic vinegar
2 tablespoons honey
Coarse salt and freshly ground black pepper to taste
6 – 8 cups baby spinach

Melt the butter in a small skillet over medium heat. Add the shallot and cook until the shallot is tender and the butter begins to brown, about 3 minutes. Remove from heat and add in the in the vinegar, honey, salt and pepper to taste.


Toss the spinach with just enough of the warm dressing to coat lightly and serve immediately.


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