Ingredients
1 small shallot, minced
1 tablespoon red-wine vinegar
4 teaspoons extra-virgin olive oil
1/2 pound spinach
Reserved roasted squash and tomatoes from Roasted Vegetable Lasagna
1/2 pound torn mozzarella
Coarse salt and ground pepper
Preparation
In a large bowl, whisk together shallot, red-winevinegar, and extra-virginolive oil. Add spinach, reservedroasted squash and tomatoes, and torn mozzarella. Toss to coat.Season with coarse salt and groundpepper.
