Difficulty: Easy - for beginners
Dietary guidance: v n d
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
3 garlic cloves, thinly sliced
9 ounces baby spinach leaves
1/4 cup sliced red onion
Combine the first six ingredients in a large bowl; stir well with a whisk.
Heat vinaigrette in a large skillet over medium-high heat. Add onion and garlic, saute for two minutes.
Gradually add spinach and toss until wilted.