Warm Baby Spinach Salad With Toasted Pine Nuts and Shrimp

ingredients

• 1 Package Fresh Baby Spinach
• 2 Large Red Peppers- roast, remove skins and julienne
• 4 oz Crumbled Feta
• 1 Large Spanish Onion, sliced
• 2 oz Pine Nuts- toasted
• 1 Bottle Stonewall Kitchen Olive Oil and Balsamic Dressing
• 2 tablespoons Unsalted Butter
• Salt and Pepper to taste
• 1/2 lb Maine Shrimp- precooked

directions

1. Heat large skillet, melt butter, add onions and season with salt and pepper. Cook down until golden brown.
2. Place spinach, onions, roasted red peppers and toasted pine nuts in a large bowl.
3. Pour 1/2 bottle of Stonewall Kitchen Olive Oil and Balsamic Dressing into a small heatproof pan. Heat in the oven.
4. Pour dressing over salad. Place on platter and top with Maine Shrimp and Crumbled Feta.