Wilted Spinach with Caramelized Shallots served with Goat Cheese and Crusty Bread….

2 tablespoons of evoo

2 large shallots- sliced

S&P

1 teaspoon of water

1 teaspoon of honey mustard or a whole-grain mustard

1 tablespoon of red wine vinegar

1 bag of baby spinach

Heat oil over medium heat and add shallots. Stir and cook for 3 minutes then add S&P. Reduce heat and cook for 5-6 more minutes. Add water and scrap bits on the bottom cooking for 3 more minutes.

Add mustard and vinegar and stir to combine. Add spinach then remove from heat and continue to stir. Season with S&P.

Serve as a salad or on top of a baguette with goat cheese