2 tablespoons balsamic vinegar
1/3 cup red wine vinegar
1 small red onion, halved and sliced paper thin
6 cups cleaned baby spinach leaves
10 fresh mint leaves, thinly sliced
4 ounces (about 1 cup) crumbled feta cheese
3 tablespoons olive oil
2 medium cloves garlic, peeled and thinly sliced
1 tablespoon brown sugar
1/2 teaspoon salt
Freshly ground black pepper to taste
Combine the balsamic and red wine vinegars. Put the onions into the vinegar and marinate at room temperature 30 to 45 minutes. Drain, reserving 3 tablespoons vinegar. (Refrigerate the remaining vinegar for another use.) If the spinach leaves are a little larger tear into bite-size pieces. Put spinach, mint and feta into a salad bowl and refrigerate.
Heat the olive oil in a heavy skillet over medium-low heat. Add garlic and sauté until softened, about 3 minutes. Add drained onions and sauté 2 minutes. Sprinkle with the brown sugar, salt and pepper. Continue cooking until softened, about 5 minutes. Swirl in the reserved 3 tablespoons vinegar.
Pour over spinach, toss gently until well mixed and serve.
Makes 4 servings