Wilted Spinach Salad With Sherry Vinaigrette - cooking recipe

Ingredients

12 ounces fresh spinach (washed, drained, patted dry)
1/2 cup thinly sliced shallot
1/3 cup sherry wine vinegar or 1/3 cup red wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons sliced almonds
1/4 teaspoon smoked paprika (optional) or 1/4 teaspoon hot paprika (optional)
1/3 cup reduced-sodium vegetable broth or 1/3 cup chicken broth
1/4 cup chopped black olives, such as Kalamata

Preparation

Place spinach in a large bowl.
Place shallot, vinegar and oil in a large skillet over medium heat.
Cook, stirring often, until the liquid is nearly evaporated.
Add almonds and paprika (if using) and cook, stirring, until fragrant, about 1 minute more.
Stir in broth and olives and bring to a simmer.
Immediately pour the dressing over the spinach and toss until slightly wilted.
Serve.