1 small red onion,thinly sliced
3-4 slices baguette per person
6 tbsp olive oil
8-12 kalamata olives
1lb bunch spinach
1 clove garlic, finely chopped
1 tbsp mint leaves, finely chopped
2 tbsps sherry vinegar
6 oz feta cheese
Instructions...
1) Preheat oven to 400F. Cover the onion slices with water
and refrigerate until needed. Brush bread with some of
the olve oil and toast it in the oven for 6-8 minutes
until it is crisp and lightly browned.
2) Press the olives to split open. Remove the stones and
cut in half.
3) Remove spinach stems and cut large leaves into 2 or 3.
wash the spinach and spin dry.
4) When ready to make the salad drain the onions. Put the
spinach in a large bowl and toss with the onions, garlic,
mint, olives and vinegar. Break up the cheese and
crumble it over the spinach.
5) Heat the remaining olive oil until very hot but just
short of smoking.Immedietely pour it over the salad,
turning the leaves so that the oil coats and wilts as
many leaves as possible.
6) Taste and season with more vinegar if needed. Serve the
salad with the croutons tucked in around the leaves.
