Spinach Salad with Feta and Nutmeg

This recipe involves crumbling feta into sherry vinegar or lemon juice, mixing in spices and olive oil. This breaks the feta into small pieces, and as Mark Bittman points out, it allows it to coat the spinach leaves very well.

We didn't have any sherry vinegar, so used the recommended alternative - lemon juice. Unfortunately, the salad was so sour, 3/4 of us could not eat it.

I like the conceptual approach, but this recipe requires some serious tweaking.