A nice change from the ubiquitous spinach salad with bacon dressing. Salty feta softens astringent spinach and the heat from the warm cheese wilts the spinach enough to reduce the chalky mouthfeel. Subs for feta could include haloumi, blue cheese, goat cheese, ricotta salata, and Mexican cotija. If you do use one of these subs, you may want to add some salt to the salad, as they’re not as salty as feta.
6 c spinach, washed and coarsely chopped
5 T vegetable oil, divided
1 medium (red) onion, thickly sliced
1 1/2 – 2 c feta cheese, coarsely crumbled
2 T balsamic vinegar, or sherry vinegar, or other red-wine based vinegar
salt and pepper, to taste
1. Put spinach in a serving bowl.
2. Heat 2 T of the oil in a skillet and add onion. Sauté until softened, and perhaps lightly browned. Remove from heat and scrape into bowl with spinach. Toss gently.
3. Place skillet back on heat with remaining oil. Once the oil is hot, add the cheese, stirring to coat with the oil. Cook for about a minute, until the cheese just starts to melt. Remove from heat and stir in vinegar. Add to spinach and toss enough to wilt the spinach some. Taste and add some salt and pepper, if you like. Serve immediately.