Spinach Salad w/ Dates & Almonds

Tracy from Shutterbean does it again. She adapted this recipe from the Jerusalem Cookbook.
The crispy buttery pita pieces, crispness of the red onion, smokey crunch of the roasted almonds, sweet creaminess from the Medjool dates, the tang from the sumac and lemon juice, and lastly a hint of heat if your tongue finds one of the chili flakes. Perfection. Have I sold you on this salad yet?!..I had some feta cheese and added a bit and it was a yummy addition. 

Serves 4, or 2 big salads

1 Tbl. white wine vinegar
1/2 medium red onion, thinly sliced
4-5 Medjool dates, quartered lengthwise ( seed removed)
2 Tbl. unsalted butter
2 Tbl. olive oil
2 small pita, roughly torn into 1 1/2 inch pieces
1/2 cup whole raw/ unsalted almonds
2 tsp sumac
1/2 tsp red pepper flakes
6 oz baby spinach leaves
2 Tbl. freshly squeezed lemon

Put the vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well. Leave to marinate for 30 minutes.

Meanwhile, heat the butter and half the olive oil in a medium frying pan over medium heat. Add the pita and almonds and cook for 4-6 minutes, stirring all the time, until pita is crunchy and golden brown. Remove from the heat and mix in the sumac, red pepper flakes, and 1/4 tsp salt. Set aside to cool.

When ready to serve, toss spinach leaves with the pita mixture in a large mixing bowl. Add the dates and red onion mixture, the remaining olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.