Spinach Salad 

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Instructions
1. Preheat oven to 350 degrees. Fill a bowl with ice and water; add onion; let sit for 30 minutes. Drain, and set aside. Place bread on a baking tray; toast, tossing occasionally, until golden and crisp, 10 to 15 minutes; set croutons aside to cool.

2. Place beets in a small saucepan, and cover with cold water. Bring to a boil and cook until tender, about 30 minutes. Drain; cool until able to handle. Peel, and cut into 1/2 inch. cubes; set aside. (if beets are out of season, use a jar of pickled beets rinse under cool water, dice.)

3. While beets re cooking, make dressing; Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add shallot and cook until tender, about 3 minutes. Whisk in honey mustard (use spicy mustard and add honey if you don't have honey mustard), vinegar, sugar, salt, and pepper. Cook, whisking constantly, until sugar has dissolved, about 1 minute. Slowly whisk in remaining 3 tablespoons of olive oil. Reduce heat to low, keep dressing warm. Add cooked beets cubed to dressing, and stir to coat.

4. Place onions, spinach and mushrooms in a bowl Drizzle with warm dressing; toss to coat evenly. Garnish with croutons. Serve warm or at room temperature.

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Yields: 6 Servings



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