4 T. butter
\n1 shallot, chopped
\n1 T. red wine vinegar
\n2 tsp. honey
\nSalt and freshly ground black pepper
\n6 loosely packed C. baby spinach<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 133
\nFat: 11.8g
\nFiber: 4.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n