Directions:
Add 1 teaspoon of olive oil to a nonstick pan and heat on medium high.
Add the sliced shallots, season them with salt and saute until they are glossy and aromatic.
Once the shallots are ready add the champagne vinegar and cook for a few seconds.
Turn off the fire and add the olive oil.
In a large bowl add the spinach, sliced apples, toasted pumpkin seeds, parmesan and the warm dressing all over the spinach.
Toss everything together and season it with salt and cracked pepper.
Serve.
