You wouldn't think that "wilting" the spinach makes such a difference, but it does. This hot, lemony dressing poured over spinach leaves softens them just enough to make the leaves tender and flavorful.
When I am making this for company, I put all the dressing ingredients in a small saucepan and let it sit on the stove until just before I am ready to toss the spinach leaves...then I simmer the dressing and onions about 3 minutes, and pour it over the spinach, toss, and divide between salad plates. (The recipe calls for red onions, which I didn't have today, so used white onions. However, I do think the red onions add a more delicate flavor, and brighter look--so use them if you can.) I top each plate of spinach with Feta cheese and sliced olives to make an attractive presentation. I always get comments about how good this salad is.
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