2/3 cup extra virgin olive oil

1/4 cup rice wine vinegar

2 tablespoons Dijon mustard

1/2 teaspoon kosher or sea salt

1/4 teaspoon fresh ground black pepper

1/2 teaspoon Frank Davis Vegetable Seasoning

1/2 teaspoon sugar

6 cups fresh baby spinach

1 cup freshly grated Parmigiano Reggiano cheese

In a quart-size canning jar with a tight-fitting lid, add all the ingredients except the spinach.

Then, with the lid screwed in place, briskly and rapidly shake the jar until you feel the ingredients are uniformly and thoroughly mixed. And at that point. . .shake it again for the same amount of time to completely emulsify the mixture.

Now chill the dressing for at least an hour.

When you're ready to eat, take the 6 cups of cold spinach from the refrigerator and set it inside of a large mixing bowl. Then just when you're ready to serve the salad, drizzle as much vinaigrette as you deem necessary over the spinach, toss the leaves completely with two dinner forks, and serve immediately on chilled salad plates.

Liberally sprinkle on the Parmesan to taste to complete the salad.


Chef's Notes:

1. The temptation is there to substitute regular vegetable oil for the olive oil. Resist the temptation. This vinaigrette demands real extra virgin olive oil.

2. I recommend you use rice wine vinegar instead of white vinegar, red wine vinegar, or apple cider vinegar. The rice wine vinegar is milder and sweeter than its other vinegar cousins.

3. If you can't find my vegetable seasoning where you shop, you can order it online from my website www.frankdavis.com.

4. In this salad recipe, I use baby spinach leaves. But you can use any fresh spinach you prefer.

5. Whatever dressing you don't use on this salad can be stored in the bottom of the refrigerator and used for the next salad.