Tossing this salad with hot olive oil causes it to wilt just enough to soften and bring out a bright green color in the spinach.
1 small red onion, vertically sliced
8-9 cups spinach leaves, washed and patted dry
4 ounces feta cheese, crumbled
1/4 cup dried cranberries
1 tablespoon mint leaves, chopped
2 tablespoons sherry vinegar
Pinch of salt
6 tablespoons olive oil
black pepper, freshly ground
1 large garlic clove
12 thin slices baguette or other artisanal bread
1/2 cup pecan halves, toasted and very coarsely chopped
Quarter and thinly slice the red onion. Place the slices in cold water and allow to soak for 30 minutes. Drain and pat dry. Meanwhile, make the crostini. Brush the bread slices with olive oil.
Toast the slices in a 375°F oven until nicely browned. Peel the garlic clove and smash it. Rub the browned slices of bread with the garlic after they come out of the oven.
Set the crostini aside. Place the soaked onion slices, spinach, pecans, feta, cranberries, mint and vinegar in a large mixing bowl. Toss together with a large pinch of salt.
In a saucepan, heat the olive oil to just below smoking. Pour the hot oil over the salad in the bowl, tossing well as you do. Taste and correct the seasoning with salt, pepper and vinegar. Serve with crostini.