Sharon asked that I post this recipe, I think it's pretty yummy! I usually prepare the dressing in a larger frypan and then add the spinach on top and toss it for a minute or two to wilt, I prefer it as a cooked veggie side dish rather than a salad, but that's just my preference.

Tyler Florence's Spinach Salad

4 tablespoons butter

1 shallot, chopped

1 tablespoon red wine vinegar

2 teaspoons honey

Salt and freshly ground black pepper

6 loosely packed cups 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.