Pour raisins in a small bowl and cover with warm water.  This plumps them up.

Heat olive oil in a large skillet over medium-high heat.  Mince garlic clove and add, cooking briefly, just until the garlic starts to turn golden and fragrant.  Drain raisins and add them to the skillet.

Then add the nuts.  Stir so they toast, just for a minute or two.

Now add your chopped spinach by the handful.  Turn off the heat, stir and let the spinach wilt just slightly. The leaves should remain bright green.

Splash in the sherry vinegar, stir for another minute and season with sea salt and fresh ground pepper.