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1
In a small bowl, whisk together the vinegar, salt, pepper, and mustard.
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2
Drizzle in the olive oil, whisking constantly until the dressing is completely emulsified.
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3
Assemble all the ingredients for the salad on the counter top just before you are ready to serve it.
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4
Turn a gas or electric burner to medium high heat.
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5
Using an oven glove to protect your hands, heat a large stainless bowl until it is very hot.
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6
Add just under 1/2 cup of the vinaigrette, reserving the rest for another use.
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7
Swirl for a minute or two, until the vinaigrette is quite warm.
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8
Remove from the heat and quickly throw in the spinach leaves and the shallots.
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9
Immediately start tossing the salad mixture with tongs and, as soon as it begins to wilt, serve the salad, sprinkled with the toasted pipettes and, if desired, the cheese.
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10
Note: To toast pepitas, preheat the oven to 375 degrees.
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11
Toss the pepitas in a bowl with salt, pepper, and cumin to taste.
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12
Spread the mixture on a baking sheet and bake for about 5 minutes, shaking once or twice, until lightly browned.
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13
Bring a large saucepan of water to the boil and blanch the shallots for 1 minute.
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14
Drain in a colander.
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15
When the shallots are cool enough to handle, peel them.
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16
In a medium saucepan, combine the vinegar, wine, sugar, mustard seeds, peppercorns, chile flakes, and salt.
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17
Stir over low heat until the sugar has dissolved.
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18
Add the shallots and bring the liquid to a boil.
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19
Simmer for 5 minutes, then remove from the heat and let cool completely.
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20
Transfer the shallots and all the liquid into a sterilized jar, cover tightly, and use as directed in this recipe, or keep for up to 2 weeks.
