Spinach Salad with Warm Brown Butter Dressing
The warm dressing goes so well on this salad.
Dovetailing tip: You washed and dried your spinach during Meal 1 so it is ready to make the salad.
|1/2 pound||baby spinach (about 5 cups), rinsed and dried|
|1/4 cup||shaved pecorino Romano cheese|
|1/4 cup||toasted pecans|
|1/8 cup||sliced red onion|
|4 tablespoons||(2 ounces) unsalted butter|
|1 teaspoon||dijon mustard|
|1 tablespoon||balsamic vinegar|
In a large bowl, toss the spinach with the cheese, pecans, and red onion.
Heat the butter in a small saucepan or skillet over medium heat. Once the butter has melted, begin whisking and continue cooking until it becomes light brown and smells nutty, about 3 minutes. Remove from heat and whisk in the mustard, honey, and vinegar until emulsified.
Drizzle the warm dressing over the salad, toss to combine, and serve immediately.
To gauge when the butter is properly browned, I go more by aroma than color. Once my kitchen fills with that deliciously nutty scent, I know it's ready.
I'm partial to balsamic, but other vinegars, like red wine and sherry, work in the recipe too.