Wilted Spinach Salad with Feta, Olives, and Lemon Vinaigrette

Serves 4 as a first course

ingredients

5 ounces baby spinach (about 6 cups)
3 tablespoons extra-virgin olive oil
1 medium shallot , minced (about 2 tablespoons)
1 medium clove garlic , minced (about one teaspoon)
1 teaspoon fresh minced oregano leaves
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1/8 teaspoon granulated sugar
1 tablespoon lemon juice from 1 lemon
2 ounces feta cheese , crumbled (about 1/4 cup)
6 black olives , sliced thin (about 2 tablespoons)

directions

Place spinach in large bowl. Add oil, shallot, garlic, oregano, salt, pepper, and sugar to small skillet and cook over medium heat until shallot is slightly softened, 2 to 3 minutes. Add lemon juice; swirl to incorporate. Pour warm dressing over spinach, add feta and olives, and toss gently to wilt. Serve immediately.

Source: Tawnya Rivera