Warm Spinach Salad with Honey-Garlic Vinaigrette Recipe

INGREDIENTS
10 ounces baby spinach (about 12 cups)
6 ounces button mushrooms, thinly sliced (about 2 cups)
1/4 cup sliced almonds, toasted
1/4 cup canola oil
3 medium garlic cloves, thinly sliced
1 medium shallot, thinly sliced
1 tablespoon cider vinegar
2 teaspoons honey
INSTRUCTIONS
Combine spinach, mushrooms, and almonds in a large serving bowl; set aside.
Heat oil in a small frying pan over medium heat. When it shimmers, add garlic and shallot and season well with salt and freshly ground black pepper. Cook until garlic is browned, about 2 minutes, then add vinegar and stir to incorporate. Remove from heat and stir in honey until dissolved.
Pour vinaigrette over salad and toss to coat. Serve immediately.