2 bunches fresh spinach
1 clove crushed garlic
5 anchovies
1 tbsp. Dijon mustard
1 tbsp. Chili Rojo (olive oil with chili peppers)
2 tbsp. plain olive oil
1 tbsp. balsamic vinegar
1 c. Parmesan cheese
1 c. croutons

Remove stems from spinach. Wash, dry and tear into bite size pieces. Rub a large wooden salad bowl with crushed garlic, leave in bowl. Mince anchovies and place in bowl with mustard, Chili Rojo, olive oil and vinegar. Whisk to emulsify. Add spinach and toss. Add freshly grated Parmesan cheese and croutons. Toss again and serve.