The instructions are simple:
Heat 2 Tbsp. olive oil in a small sauce pan. Add one shallot, peeled and sliced into thin rounds. Cook until shallots are soft and almost translucent then add 1 tsp. dijon mustard, 1 tsp. sugar, 1/2 Tbsp. cooking sherry and 1/2 Tbsp. apple cider vinegar. Keep on the heat until warmed through, then remove and drizzle immediately on spinach. Toss to coat and eat!
We had this just the other night and J raved three or four times about how yummy it was. I have to agree. I know that an entire Tbsp. of olive oil in each serving makes this dressing higher in fat than some others I would choose. While I tend to try to keep the fat content low in most of my meals, I do think it is important to incorporate some healthy fat into every meal...just keep an eye on it. For example, I love to eat avocado on my sandwiches, but if I do that means I can't also have delicious Wildwood Zesty Garlic Aioli, because both are high in fat. Likewise, this dressing is great, but only if the rest of the meal is low in fat. Which is why I love to toss on a few fat free croutons and a few grinds of black pepper and leave out any avocado, nuts, pumpkin seeds or any other delicious yet fattening salad toppings. Enjoy!
Nutrition Facts: 1 serving = 1/2 recipe of dressing and 3 cups raw baby spinach. 158 calories, 14.4 g fat (2 g sat), 0 mg cholesterol, 156 mg sodium, 8.4 g carbohydrate, 2 g fiber, 4.8 g sugar, 2.8 g protein.