Coat a medium sauté pan with cooking spray. Heat it to medium-high heat.

Add the polenta cubes and brown on two sides. (It takes about 3 to 5 minutes per side to brown.)

While the polenta is browning sprinkle it with a little salt and pepper.

Transfer the browned polenta to a plate and set it aside.

Toss the tomatoes into the same pan over medium-high heat.

Cook the tomatoes (tossing frequently in the pan) until they are burst open and scorched in spots (about 5 minutes).

Remove the pan from the heat and add the polenta to it to keep it warm while you dress the salad.

For the dressing:

Add all dressing ingredients to a small jar with a tight fitting lid or the jar of a small blender.

Shake or blend it until it’s completely emulsified.

In a large mixing bowl toss the spinach with the dressing until all of the spinach is coated.

Divide the spinach between 2 or 4 serving plates.

Top each plate of dressed spinach with equal amounts of tomatoes, polenta cubes, and feta.

EAT!!!

Note: This dressing recipe makes enough to dress this salad only. If you use a large blender it may be tough to get all the dressing out of it because there is so little of it. As it was, I used a magic bullet and I had to scrape the dressing out if the jar and off the base to get enough. But, it seemed like just the right amount.