Hot And Smoky Vinaigrette Wilted Spinach Salad

12 ounces fresh spinach
1/2 cup thinly sliced shallot
1/3 cup red wine vinegar
2 Tbsp extra-virgin olive oil
2 Tbsp sliced almonds
1/4 tsp smoked paprika
1/3 cup chicken broth or vegetable broth
1/4 cup chopped black olives
optional: crisp bacon and chopped hard-cooked eggs

Rinse spinach and thoroughly dry it, then place in a large heat-resistant salad bowl.
In a large skillet over medium heat, put the shallots, red wine vinegar, and oil and cook, stirring, until the liquid in the skillet is reduced down by a little more than half.
Then add in the almonds and paprika, stir and cook about 1 minute.
Stir in the broth and olives and bring to a simmer, and cook for about 1 minute until totally hot and flavors combined.
Remove from heat and immediately pour the dressing out of the skillet over the spinach and toss quickly until spinach is slightly wilted.
Serve immediately.
If desired, sprinkle crisp bacon and chopped hard-cooked eggs over salad.
Will serve 4 to 6.