Day 186 Wilted Spinach Salad

Wilted Spinach Salad

1 Red Onion, quartered and thinly sliced
3 to 4 Slices Baguette per person
6 Tablespoons Olive Oil, plus more for brushing bread
1/2 Cup Kalamata Olives, halved
1 Large Bunch Spinach
1 Clove Garlic, minced
1 Tablespoon Oregano
2 Tablespoons Sherry
4 Ounces Soft Nut Cheese

Soaking onions

1.  Preheat the oven to 400F.  Brush the bread with olive oil and toast it in the oven until it is crisp and lightly brown.

Toasted baguette

2. Cover the onion slices with cold water and refrigerate till needed.  If the spinach leaves are large, trim stems and slice the leaves.

3.  Put the spinach in a large bowl and toss with the drained onions, garlic, oregano and sherry.  Break up the cheese and crumble over the salad and mix.  Heat the olive oil until very hot, but not smoking.  Immediately, pour it over the salad, turning the leaves with a pair of metal tongs so that the oil coats as many leaves as possible. Toss well.  Serve with toasted bread.

Goes well with Asparagus Soup

Pairs well with Riesling Spatlese

Soundtrack Joe Perry - Renewal Songs and Healing Rays