2 tablespoons of evoo
2 large shallots- sliced
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