Remove stems and veins from spinach and tear into bite-sized pieces; place spinach inlarge bowl.
In a small frying pan over medium heat, heat oil. Add garlic, salt, pepper, and sugar; saute for 2 to 3 minutes or until garlic is slightly softened. Add lemon juice, stirring to combine.
Pour warm vinaigrette over spinach and toss gently to wilt (when properly wilted, the leaf edges soften slightly, but the spinach retains some crunch). Toss in the toasted pine nuts.
Serve immediately on individual serving plates.
Makes 4 servings.
* To toast pine nuts: The nuts can burn quickly, so keep eye on the pan. Place nuts in dry skillet and toast them over very low dry skillet and toast them over very low heat, stirring or shaking the pan as needed until they're golden and fragrant, about 5 minutes.
** Choose spinach leaves that are crisp and have dark green with a nice fragrance. Avoid those that are limp, damaged, or spotted.
Wilted Spinach Salad with Lemon Vinaigrette Recipe: https://whatscookingamerica.net/salad/spinachlemon.htm