Shrimp and Spinach Salad with Hot Mustard Dressing

Maria is one of my dearest customers from the Newton market which she visits with her granddaughters Isabela and Alejandra. She's a creative cook, as you can gather from this recipe.

• 12 oz cooked salad shrimp
• 8 oz baby spinach, washed
• 1 red onion, sliced

Marinate cooked shrimp with a little spicy oil. (Maria makes her own with olive oil, scotch and chiles)

Put shrimp over a bed of baby spinach and sliced red onion.

Pour the hot mustard dressing and serve immediately.

Hot mustard dressing:

• 6 T extra-virgin olive oil
• 2 T Cheshire Garden Purple Basil and Garlic Vinegar
• 1 T Cheshire Garden Chile Pepper Mustard
• 2 T Cheshire Garden Farmhouse Garlic Mustard
• 1 t dried thyme
• salt and pepper to taste

Combine and heat at medium heat in a saucepan stirring constantly.