1/2 pound medjool dates, pitted and sliced lengthwise into quarters
2 1/2 T white wine vinegar
Maldon sea salt
3 T unsalted butter, divided
4T olive oil, divided
1 cup blanched slivered almonds
4 slices pita bread, torn into bite-sized piecs
1 1/2 T sumac
3/4 t crushed red pepper flakes
10 ounces (2 packages) baby spinach
Juice from 1/2 lemon
Put onion, dates, vinegar and a pinch of salt in a small bowl. Use your hands to mix well. Let sit for 20 minutes.
Heat 1 T butter and 1 T olive oil in a pan. Add almonds and toast, stirring so they do not burn. When they are nicely browned, remove and set on a paper towel.
Heat remaining butter and 1 T olive oil in same pan. Add pita pieces and cook until brown and crunchy, about 5 minutes. Stir to prevent burning. Turn off heat. Add almonds back to pan and season with sumac, red pepper flakes and 1/4 t salt.
Combine spinach with the onions, dates, almonds and pita. Toss with lemon juice and remaining 2 T olive oil.