Raspberry vinegar contributes its unique fruity character to the sauce that dresses this crisp salad.
1-1/2 pounds spinach
1/2 cup unflavored yogurt
2 tablespoons raspberry vinegar
1/4 teaspoon salt
Pinch of cayenne
2 tablespoons chopped fresh parsley
2 shallots, minced
1. Rinse the spinach and remove the tough stems. Scatter over a clean kitchen towel and blot dry. Tear into bite-size pieces. Roll the spinach up in the towel and refrigerate.
2. In a small bowl, combine the yogurt, vinegar, salt, and cayenne. Whisk to blend.
3. Just before serving, divide the spinach among 6 glass salad plates. Scatter the parsley over the leaves and spoon on the dressing. Sprinkle the shallots over the dressing and serve at once.