Garlic, White Bean and Spinach Salad

6 cloves Garlic, minced
2 tablespoons Olive oil
Sea Salt and Fresh Black Pepper
1 + 1/2 cup Chopped Frozen Spinach
2 (15 ounce) cans Cannelini Beans, rinsed and drained
1/2 cup Red onion, thinly sliced
1/2 cup Ricotta Salata or Parmesan Cheese, grated)(myself being vegan I would eliminate this from the recipe )
2 tablespoons Extra Virgin Olive Oil, plus additional for serving
2 tablespoons fresh Thyme, Basil or Parsley
1 tablespoon Red Wine Vinegar or Lemon Juice
Red Pepper flakes, optional

1. In a large skillet saute garlic and a pinch of salt in olive oil over low heat until fragrant. Add spinach and saute until tender. Turn off heat. If serving cold allow to cool before going on to step 2, if serving warm go right to step 2.

2. Toss with beans, onions, cheese, oil, vinegar and thyme. Season with salt, pepper and red pepper flakes if desired, to taste.

3. Serve warm or chilled with a drizzle of olive oil over top.