Ensalada de Espinaca Coyoacan

Ingredients

• 3 tablespoons sherry vinegar
• 3 small shallots, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 tablespoons extra virgin olive oil
• 2 tablespoons vegetable oil
• 1 medium yellow onion, sliced 1/4inch thick
• 6 cups loosely packed spinach leaves
• 3 pickled chipotle or morita chiles (see Note), cut into very thin strips
• 4 ripe plum tomatoes, thinly sliced
• 2 tablespoons sesame seeds, toasted
• 3 tablespoons grated Mexican manchego cheese

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