Warm Spinach Salad with Chévre and Candied Walnuts

1 lrg bag Spinach
3 cloves Garlic (sliced) 1 lrg Shallots (sliced)
¼ cup Champagne Vinegar
1 tbls Dijon Mustard
1 tsp Sea Salt
1 tspPepper
½ Onion (shaved)
¾ cup Olive Oil
5oz Chévre (balled)
5 oz Candied Walnuts (Recipe available on request)

Wash and spin dry the spinach and set aside in a bowl.

Sauté the shallots until translucent then add the sliced garlic and continue cooking until the garlic starts to lightly brown around the edges. Turn the heat off and then add vinegar, mustard, salt and pepper; whisk together. Once your ingredients are well combined start whisking in the olive oil. Add your shaved onion to the spinach. Pour warm salad dressing over the spinach and toss until well coated. Top with your candied walnuts and balls of chévre.

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