I had this salad at Solea Tapas in Boston a couple of weeks back.  My family loved it, so I decided to make it at home.  It took a couple of tries to get the dressing right, but it was worth it; the salad is really tasty.   Now if you add lobster claws like I did, that changes a side to a dinner or if you are having a party, maybe an appetizer.  Hope you like it.

1 12 oz package fresh baby spinach, cleaned and washed

4 oz golden raisins

3 oz almond slices

1 clove garlic, minced

Salt and pepper to taste

1/4 red onion, sliced thin

1 and 1/2 oz white vinegar

3 oz grape seed oil or canola oil (not everyone keeps grape seed oil around)

1 teaspoon Dijon mustard

1/2 pound lobster claw (optional)

Heat sauté pan to medium and then add spinach

Cook until spinach is slightly wilted

In a small bowl mix vinegar, oil and Dijon and whisk to combine

Add salt and pepper and garlic

Add raisins to dressing and let sit for 5 minutes

Put cooked spinach on a plate and pour the dressing over it

Add almonds on top and serve

To create a luncheon or main course, add the lobster