"I first had a variation of this in a small bistro in California, came home and retro-engineered it to the point where it is a favorite and show-stopper at dinner parties. It is an "interactive" salad - for a dinner party, after tossing the spinach leaves in the dressing, arrange a large mound atop each individual (chilled!) salad plate, and place the four accompaniments on each corner of the (square) plate. That way, guests interact with the salad, and those who don't like an ingredient are not forced to "pick" it out. Good for kids old enough to appreciate salad, and nutritious, too! And colo"
1. Preheat oven to 400 degrees and place salad plates in freezer to chill.
2. Destem the spinach leaves which have large ribs on them; discard ribs. (Guideline: if you wouldn't put it in your mouth, discard it). Place in salad bowl in order to dress; you may want to serve as outlined in description above.
3. Once oven has reached temp, spread the pecan halves on an ungreased cookie sheet. Toast them in the oven for 8-9 minutes. There is no need to turn them over or stir; concentrate on the salad, but do not let the nuts darken (makes them bitter!)
4. Peel and chop the Bermuda onion, small dice. Set aside in its own bowl.
5. Crumble the Feta into a separate bowl.
6. Shake Zante currants into their own bowl.
7. Place toaste pecans in their own bowl.
8. Dress spinach with Balsamic Vinaigrette and toss to coat evenly (but don't drown it!
9. To serve, on a (preferably square and chilled) salad plate, place one-sixth of the spinach leaves in a mound. Make it as wide or as tall as you like. On each corner of the plate, place a mound each of 1/6 of the nuts, the Bermuda onions, the Feta cheese and the Zante currants.