Spinach Salad la Grecque
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1/4 cup lemon juice
1/4 cup fresh mint
1 1/4 cups mild olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1/2 cup chopped fresh mint, tightly packed
1 teaspoon honey
1/2 teaspoon salt
2 small red onions, thinly sliced
12 oz. baby spinach (or assorted lettuces), washed and dried
6 large (or 12 small) beets, cooked
3/4 pound feta cheese, crumbled coarsely
1 cup Kalamata olives

To prepare the mint vinaigrette, combine the 1/4 cup lemon juice and
1/4 cup chopped mint in a small saucepan. Bring to a boil and remove
from heat. Let steep for about 10 minutes. Strain into a mixing bowl,
discarding solids. There will be about 1/4 cup. Add the remaining
ingredients and whisk together.

To prepare the salad, marinate the onions in 1/4 cup of the mint
vinaigrette for about 15 minutes to soften them. If the spinach
leaves are large, tear them into smaller pieces. If the beets are
large, cut them into quarters or eighths.

To serve, toss the onions, greens, beets with the vinaigrette in a
large salad bowl. Distribute the salad on 6 large salad plates and
sprinkle with the feta and olives.