Spinach Salad with Warm Onions and Crispy Salami
2 tablespoons olive oil, divided use
1/4 pound hard salami, cut into 1/2-inch pieces
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Kosher salt, to taste
Black pepper, to taste
1/2 red onion, sliced into rounds
2 bunches spinach, thick stems removed (about 8 cups)
4 hard-cooked eggs (optional)
Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the salami and cook, stirring occasionally, until browned, 2 to 3 minutes. Transfer to a paper towel-lined plate.
Add the vinegar, mustard, honey, the remaining oil and 1/4 teaspoon each salt and pepper to the skillet with the drippings. Whisk to combine.
Add the onion and cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Stir in the salami.
Divide the spinach among plates and spoon the onion and salami over the top. Serve with the eggs, if using.
Total time: 15 minutes.
Makes 4 servings.
Source: “Real Simple: Easy, Delicious Recipes,” edited by Lygeia Grace and Kate Merker