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1/4 cup extra virgin olive oil

2 large shallots, sliced (about 1/2 cup sliced shallots)

2 tablespoons fresh lemon juice

1 teaspoon dijon mustard

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

8 cups baby spinach

1/4 cup parmesan shavings

1 tablespoon fresh chopped chives

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In a small skillet over medium heat, add olive oil and shallots and let saute for 3-4 minutes or until they start to turn translucent.

Whisk in lemon juice, dijon mustard, salt and pepper. Turn off heat.

Add spinach to a large bowl and toss with warm vinaigrette.

Add parmesan and chives to the top.