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.

Recipe Notes

• To gauge when the butter is properly browned, I go more by aroma than color. Once my kitchen fills with that deliciously nutty scent, I know it's ready.
• I'm partial to balsamic, but other vinegars, like red wine and sherry, work in the recipe too.

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