1In a heavy bottomed skillet, dry toast the almonds for 3 minutes, stirring often, until lightly golden. Remove and set aside.
2Add oil and the shallots to the skillet. Cook the shallots over medium heat, stirring often, until the shallots brown, about 3 minutes. Immediately remove the shallots from the heat and pour the oil through a strainer into a small bowl. Reserve the shallots separately.
3Whisk the shallot oil into the lemon juice and vinegar. Sprinkle with salt and freshly ground black pepper.
4Mix the spinach with a sprinkling of salt and pepper. Stir in the almonds and dressing. Serve sprinkled with crispy shallots.