Spinach Salad with Pecorino, Pine Nuts and Currants

Recipe courtesy of Dawn Ramsayer :)

Ingredients
1 1/2 tablespoons dried currants

1 1/2 tablespoons pine nuts, toasted, coarsely chopped

1 1/2 tablespoons balsamic vinegar

1 1/2 teaspoons minced shallot

1/2 teaspoon sugar

2 tablespoons olive oil

6 cups (packed) baby spinach leaves

Shaved Pecorino Romano cheese

Preparation
Whisk first 5 ingredients in small bowl. Whisk in oil. Season with salt and pepper. Toss spinach with vinaigrette in large bowl. Add cheese and toss.