Spinach Salad with Brown Butter Vinaigrette
1 5-oz. package baby spinach, rinsed and drained
½ cup thinly sliced red onion
¹∕³ cup butter
¾ cup pecan halves
2 cloves garlic, minced
2 Tbsp. balsamic vinegar
1 Tbsp. lemon juice
1 tsp. sugar
Kosher salt and freshly ground pepper, to taste
4 oz. crumbled goat cheese
• In a medium serving bowl, combine the spinach and onion. Set aside.
• In a medium skillet over medium heat, melt the butter. Add the pecans and cook, stirring occasionally until the butter is light brown and the pecans are toasted, 5 to 7 minutes. Remove from heat.
• Whisk in the garlic, vinegar, lemon juice and sugar. Immediately drizzle over the spinach and toss until well mixed. Season with salt and pepper to taste, sprinkle with the cheese and serve immediately.