ENSALADA DE ESPINACA COYOACAN

Ensalada de Espinaca Coyoacan image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 12

3 tablespoons sherry vinegar
3 small shallots, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons extra virgin olive oil
2 tablespoons vegetable oil
1 medium yellow onion, sliced 1/4inch thick
6 cups loosely packed spinach leaves
3 pickled chipotle or morita chiles (see Note), cut into very thin strips
4 ripe plum tomatoes, thinly sliced
2 tablespoons sesame seeds, toasted
3 tablespoons grated Mexican manchego cheese

Steps:

In a small bowl, whisk together the vinegar, shallots, salt, and pepper. Add the olive oil in a thin stream, whisking all the time, until completely emulsified. Set aside.
In a skillet, heat the vegetable oil over medium high heat. Add the onion and cook, stirring frequently, for about 5 minutes, or until golden. Set aside.
In a large serving bowl, combine the spinach leaves with the chiles and the tomatoes. Add the onions and the dressing and toss gently together to coat all the ingredients, but do not break the tomatoes apart.
Serve the salad on individual plates, sprinkling the sesame seeds and cheese over each.