wilted spinach salad

10 ounces baby spinach (about 12 cups)
6 ounces button mushrooms, thinly sliced (about 2 cups)
1/4 cup sliced almonds, toasted
1/4 cup canola oil
3 medium garlic cloves, thinly sliced
1 medium shallot, thinly sliced
1 tablespoon cider vinegar
2 teaspoons honey

NSTRUCTIONS
Combine spinach, mushrooms, and almonds in a large serving bowl; set aside.
Heat oil in a small frying pan over medium heat. When it shimmers, add garlic and shallot and season well with salt and freshly ground black pepper. Cook until garlic is browned, about 2 minutes, then add vinegar and stir to incorporate. Remove from heat and stir in honey until dissolved.
Pour vinaigrette over salad and toss to coat. Serve immediately.

Maybe add some gorgonzola? Maybe some pears? Maybe don't add the mushrooms?
The world is your wilted spinach