1/2 pound baby spinach (about 5 cups)
1/4 cup shaved Pecorino Romano
1/4 cup toasted pecans
1/8 cup pickled red onions (get the recipe)
4 tablespoons (2 ounces) unsalted butter
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon balsamic vinegar
In a large bowl, toss the spinach with the cheese, pecans, and pickled onion.
Heat the butter in a small saucepan or skillet over medium heat. Once the butter has melted, begin whisking and continue cooking until it becomes light brown and smells nutty, about 3 minutes. Remove from heat and whisk in the mustard, honey, and vinegar until emulsified.
Drizzle the warm dressing over the salad, toss to combine, and serve immediately.