Spinach Salad With Warm Onions and Crispy Salami

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Italian salami

  Pork

  4 oz or 112g

• Red wine vinegar

  2 tbsp or 30g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Honey

  1 tbsp or 21g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Onions

  Raw

  ½ small or 35g

• Spinach

  Raw

  8 cup or 240g

• Egg

  Whole, fresh eggs

  4 large or 200g

Directions

1. Place eggs in a pot of cold water that just covers the eggs. Bring to a rolling boil, then turn off the heat and let the eggs sit covered for around 10-12 minutes, then immediately transfer them to an ice bath to cool before peeling.
2. Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the salami and cook, stirring occasionally, until browned, 2 to 3 minutes. Transfer to a paper towel–lined plate.
3. Add the vinegar, mustard, honey, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper to the skillet. Whisk to combine. Add the onion and cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Stir in the salami.
4. Divide the spinach among 4 individual plates and spoon the onion and salami over the top. Serve with the eggs, if desired.

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