Spinach Salad with Shrimp and Feta

By Pollin

Ingredients

• 1/4 * 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 1 * 1 pound shrimp, peeled and deveined
• 1 * 1 shallot, finely chopped
• 2 * 2 tablespoons red wine vinegar
• 1 * 1 tablespoon spicy mustard
• 1 * 1 tablespoon honey
• * Salt and pepper
• 8 * 8 ounces spinach
• 1/2 * 1/2 cup feta cheese

Preparation

Step 1

1.

In a medium skillet, heat 3 tablespoons olive oil over medium-high heat. Add the shrimp and stir-fry until opaque, 2 to 3 minutes.
2.

In a medium bowl, whisk together the shallot, vinegar, mustard and honey; season with salt and pepper. Pour in the remaining 1/4 cup olive oil in a slow stream, whisking constantly until thick. Using a slotted spoon, transfer the cooked shrimp to the dressing and toss to coat. Season to taste with salt and pepper.
3.

Arrange the spinach on a platter or individual plates. Place the warm shrimp on top and drizzle with any remaining dressing. Scatter the feta on top.