Spinach Salad with Bread, Dates and Almonds

Ingredients

• 1/2 small red onion, thinly sliced
• Half a dozen Medjool dates, pitted and cut lengthwise into quarters or sixths (depending upon size)
• 1 tablespoon white wine vinegar
• 2 tablespoons butter
• 2 tablespoons olive oil, divided
• 2 small stale pitas (or a stale roll), torn into bitze-sized pieces
• 1/2 cup almonds, coarsely chopped
• 2 teaspoons sumac
• 1/2 teaspoon chile flakes
• Several handfuls baby spinach leaves
• Juice of 1/2 lemon

Directions

Place the sliced onion and dates in a small bowl, and pour the vinegar over the top. Add a pinch of salt and stir. Let marinate for at least 20 minutes, then drain the vinegar.

While the onions are pickling, heat the butter and 1 tablespoon of the olive oil in a pan over medium heat. Add the bread and almonds and cook, stirring regularly, until the bread has toasted to a crunchy golden brown. Remove from the heat, and stir in the sumac, chile flakes, and a hefty pinch salt. Set aside to cool.

To serve, dress the spinach leaves with the remaining olive oil and lemon juice, and a pinch of salt. Top with the dates and red onion, and the seasoned bread and almonds. Serve.