Arugula and Spinach Salad With Caramelized Shallots

Irmgard's Note:

This lovely salad, from "Pure Food" by Christine Cushing, is a sophisticated variation of Greek salad. The flavours compliment each other beautifully.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 2 ½ ounces baby arugula , washed
• 2 ½ ounces baby spinach , washed
• 3 ounces feta cheese , crumbled
• 1 tablespoon extra virgin olive oil
• 2 large shallots , thinly sliced
• 2 tablespoons sherry wine vinegar
• ¼ cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• ½ teaspoon dried oregano
• sea salt , to taste

Directions:

1. Warm 1 tablespoons olive oil in a small skillet over medium heat.
2. Add the sliced shallots and stir frequently for about 6 to 8 minutes or until golden.
3. Reduce the heat to low and cook for a further 2 minutes until gently browned.
4. Remove from the heat and set aside.
5. Meanwhile, wash and dry the arugula and spinach and place in a medium bowl.
6. To make the dressing, whisk together the vinegar, mustard and oregano in a small bowl.
7. Continue whisking while slowly pouring in the 1/4 cup olive oil until well combined.
8. Season with salt.
9. Gently toss the greens with the cheese and vinaigrette to coat.
10. Sprinkle with the caramelized shallots and serve.