1. Warm 1 tablespoons olive oil in a small skillet over medium heat. 2. Add the sliced shallots and stir frequently for about 6 to 8 minutes or until golden. 3. Reduce the heat to low and cook for a further 2 minutes until gently browned. 4. Remove from the heat and set aside. 5. Meanwhile, wash and dry the arugula and spinach and place in a medium bowl. 6. To make the dressing, whisk together the vinegar, mustard and oregano in a small bowl. 7. Continue whisking while slowly pouring in the 1/4 cup olive oil until well combined. 8. Season with salt. 9. Gently toss the greens with the cheese and vinaigrette to coat. 10. Sprinkle with the caramelized shallots and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
