Arugula And Spinach Salad With Caramelized Shallots - cooking recipe

Ingredients

2 1/2 ounces baby arugula, washed
2 1/2 ounces Baby Spinach, washed
3 ounces feta cheese, crumbled
1 tablespoon extra virgin olive oil
2 large shallots, thinly sliced
2 tablespoons sherry wine vinegar
1/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
sea salt, to taste

Preparation

Warm 1 tablespoons olive oil in a small skillet over medium heat.
Add the sliced shallots and stir frequently for about 6 to 8 minutes or until golden.
Reduce the heat to low and cook for a further 2 minutes until gently browned.
Remove from the heat and set aside.
Meanwhile, wash and dry the arugula and spinach and place in a medium bowl.
To make the dressing, whisk together the vinegar, mustard and oregano in a small bowl.
Continue whisking while slowly pouring in the 1/4 cup olive oil until well combined.
Season with salt.
Gently toss the greens with the cheese and vinaigrette to coat.
Sprinkle with the caramelized shallots and serve.