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Spinach Salad with Honey Brown Butter

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Sunday, 06 December 2009 16:35


  • 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
  • Mandarine oranges (optional)
  • Chopped Walnuts (optional)


  • 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, oranges and walnuts in a bowl and toss.


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