BABY SPINACH SALAD WITH SHERRY VINAIGRETTE
Steps:
- 1. Heat the olive oil in a small sauté pan over medium heat. Cook the shallots until they are translucent, about 5 minutes. Add the vinegar and maple syrup. Cook until the mixture is slightly reduced. Season with salt and pepper. Keep warm. 2. Toss the spinach with the warm dressing and serve immediately.
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