1/4 cup dry sherry, cream sherry, or dry white wine
3 tablespoons olive oil
4 cloves garlic, minced
1/2 small red onion, halved lengthwise and thinly sliced
12 cups torn spinach leaves, well washed
3 tablespoons raspberry vinegar, red wine vinegar, or white balsamic vinegar
1 tablespoon honey
1/4 teaspoon coarse ground pepper
1/4 teaspoon salt
1 (15-ounce) can pitted light or dark sweet cherries or one 10-ounce package frozen dark sweet cherries thawed, drained and patted dry
1/3 cup sliced pitted kalamata olives
Place apricots in a small bowl and cover with sherry or wine. Cover and let stand 30 minutes or until plump. Drain, reserving liquid. Meanwhile, place spinach in a very large salad bowl. Heat oil in a small saucepan over medium heat. Add garlic and red onion. Cook and stir for 3 to 4 minutes or just until softened. Add reserved fruit soaking liquid, vinegar, honey, pepper, and salt. Bring to boiling. Remove from heat; pour hot mixture over spinach. Toss just until spinach is coated and slightly wilted. Sprinkle with apricots, cherries, and olives.
Makes 8 servings.