Baby Spinach Salad with Dates and Almonds (and Sumac)

• 1 T white wine vinegar (I substituted rice wine vinegar)
• 1/2 medium red onion, thinly sliced
• 3 1/2 oz Medjool dates, pitted and quartered lengthwise
• 2 T butter
• 2 T olive oil
• 2 small pitas (about 3 1/2 oz) roughly torn into 1 1/2″ pieces
• 1/2 c whole unsalted almonds, coarsely chopped
• 2 tsp sumac (we found it in our regular grocery store – in the spice section; it’s worth it….a whole new flavor experience)
• 1/2 tsp chile flakes
• 5 oz baby spinach leaves
• 2 T fresh lemon juice
• salt

Heat the butter and half the olive oil in a medium fry pan over medium heat.  Add the pita and almonds and cook for 4-6 minutes, stirring all the time, until the pita is crunchy and golden brown.  Remove from the heat and mix in the sumac, chile flakes and 1/4 tsp salt.  Set aside to cool…..and try not to eat it all before you serve it with the salad!   Delish.  And note that the pita crisps up as it cools.Put the vinegar, onion, and dates in a small bowl.  Add a pinch of salt and mix well.  Leave to marinade for a few minutes (don’t leave longer than that).

When you are ready to serve, toss the spinach leaves with the pita mix in a large mixing bowl.  Add the dates and red onion, the remaining olive oil, the lemon juice, and another pinch of salt.  Serve immediately.[/recipe-ingredients]