4 T. butter
1 shallot, chopped
1 T. red wine vinegar
2 tsp. honey
Salt and freshly ground black pepper
6 loosely packed C. 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 turns a light brown color, 2 to 3 minutes. Remove from the heat and stir in the vinegar, honey, and salt and pepper. Pour over the spinach in a bowl and toss.

Yield: 4 servings
Calories: 133
Fat: 11.8g
Fiber: 4.5g