Another Reason to Go to Riverhead

Even though it was pouring as I was leaving Riverhead yesterday, I couldn't resist stopping again at the Euro Deli for more kielbasa. On my first visit, I was mesmerized by the sausage selection, but this time I turned around and saw a collection of authentic Eastern European rye breads near the cash register, just like the ones Dan Leader describes in Local Breads. I bought this wonderfully sour and moist one, which the counterman called "Farmer's Bread," to go with the sausage. And then I bought a big bag of spinach at The Green Thumb, to make this spinach salad with warm mustard dressing to complete my dinner:

Spinach Salad with Warm Mustard Dressing
Serves 4

1 pound spinach, washed and dried
4 tablespoons olive oil
1 shallot, thinly sliced
1 1/2 tablespoons cider vinegar
2 teaspoons Dijon mustard
1/2 teaspoon sugar
Salt
Ground black pepper

Place spinach in a large bowl. Heat oil in a small skillet over medium heat. Add shallot and cook until softened, about 5 minutes. Whisk in vinegar, mustard, and sugar and bring to a boil. Pour over spinach and toss to coat. Season with salt and pepper and serve.