Vinaigrette:

3 tbsp. red wine vinegar

2 tbsp. honey

1 tsp. finely grated lemon zest

2 tbsp. freshly squeezed lemon juice,

plus more to taste

1 tsp. Dijon mustard

1/2 small shallot, peeled and finely minced

1/2 c. extra virgin olive oil, plus more as needed

Pinch of crushed red chili flakes (optional)

Coarse kosher salt, to taste

Fresh ground black pepper, to taste

Salad:

12 oz. fresh baby spinach, rinsed and spun dry

6 Medjool dates, pitted and cut into strips

3/4  c. unsalted almonds, toasted, cooled and coarsely chopped

2 pita breads split in half, br`shed with olive oil, lightly salted, toasted in the oven until crisp, and torn into 1-in. pieces

Directions

1. For vinaigrette, whisk together vinegar, honey, lemon zest, lemon juice, Dijon mustard and minced shallot.

2. Drizzle in 1/2 c. of olive oil while whisking until dressing has emulsified. Add crushed chili flakes (if using) and salt and pepper to taste and whisk again.

3. Whisk in additional lemon juice, salt and pepper to taste. Set aside.

4. Place spinach in a large salad bowl.

5. Add dates, almonds and pita pieces to spinach and toss to combine.

6. Drizzle two-thirds of the vinaigrette evenly over the salad and toss well.

7. Taste, adding more vinaigrette and salt and pepper as needed.

Makes 6-8 side salad servings.