Bring sherry vinegar, red chili flakes, corn syrup and honey to simmer in 1-qt sauce pot. Cook slightly, and strain through fine mesh strainer.
To large rondeau, add canola oil and apples. Cook until apples start to brown slightly. Add pine nuts and half of the spinach. Let the spinach wilt down, and turn with tongs. Add remaining spinach, and deglaze pan with Sherry Glaze.
Mix apples, spinach, lemon juice, olive oil and kosher salt in mixing bowl.
Plate braised spinach mixture, and top with Apple-Spinach Slaw.
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