I was concerned about how all the pieces of my Sunday night meal would come together before people arrived. I was imagining myself in the kitchen in a slight panic, throwing things together while everyone else enjoyed the yummy Saint Andre cheese with crackers while drinking wine in the dining room. But I planned everything well and was just mixing up this easy salad when Emily and Pete arrived!
1 1/2 bag baby spinach
5 T. olive oil
1 medium red onion, sliced
Feta cheese (about 8-9 oz)
2 T. red wine vinegar
Place spinach in large salad bowl. Heat 2 tablespoons oil in heavy large skillet over high heat. Add onions and saute until brown and softened, about 7 minutes. Transfer to bowl with spinach. Remove skillet from heat and add the rest of the oil along with the feta cheese. Stir about a minute until cheese starts to softened. Add in the vinegar and stir. Pour mixture onto spinach and onions and mix well. Season with salt and pepper.
Notes: My skillet was too hot when I added the feta. It melted almost immediately with the oil. Next time I’ll let it cool a little before adding the oil and cheese. It still tasted great, just not the consistency I was hoping for with the feta.
Servings: 5-6 servings