From the title, I expected this to be like any other Greek salad. The key is that you sautee a shallot, garlic, oregano, salt, pepper, and sugar in oil until the shallot is softened, and then swirl in some lemon juice. Pour the oil on the spinach, add olives and feta, and presto! I expected the spinach to wilt more, but I'm glad it didn't. It wilts just enough to not feel like you're eating raw spinach, but not so much that it's soft or mushy in any way.
With the spinach (the first time), I made Broiled Eggplant with Herbed Goat Cheese (pg 100). Matt, who doesn't like eggplant, thought this was great. I liked it, but I wish I'd just gotten normal goat cheese instead of a lemon one. Lemon seemed like it would work with the rest of the flavors (mint, basil, and garlic are mixed into the cheese), but something about it was too tangy for me. It's possible that I still wouldn't have loved it with normal goat cheese, anyway, but I choose to blame the lemon.
My mom visited this weekend, so I wanted to make something easy but special for dessert. Chocolate Pots de Creme (page 120 of Ready for Dessert) worked out perfectly. Mom said it "tasted like Easter," and after I took a bite, I knew exactly what she meant. Pure, dense, unadulterated chocolate. Personally, I prefer the texture and process of making a mousse more than these, so that's what I'll probably stick to in the future, but I'm glad I tried this. Matt and I split the leftover serving last night. It had thickened up considerably, so that I felt like I was eating a tub of icing.
Conclusion: Liked it. Very rich and filling, though.