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
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.