Wilted Spinach and Almond Salad

8 cups chopped fresh spinach

2 tablespoons canola oil

1 tablespoon sesame oil

3 tablespoons red wine vinegar

2 teaspoons Dijon mustard

1 tablespoon honey

1 teaspoon salt

¼ red onion, very thinly sliced

2 hard-boiled eggs, thinly sliced

½ cup sliced toasted almonds

ground black pepper to taste

Place spinach in a large serving bowl.

Heat canola oil, sesame oil, red wine vinegar, Dijon mustard, honey, and salt in a skillet; bring to a boil. Pour hot dressing over spinach. Toss immediately to coat all the leaves with hot dressing. wilting the spinach.

Cook and stir onion in the same skillet; coat onion with any remaining dressing in the skillet.

Divide wilted spinach among 4 plates; sprinkle each with hard-boiled egg, onion, and toasted almonds. Season with black pepper.