Cold Spinach and Peanut Salad

Blanch 500 g of spinach in boiling water for 30 seconds, then drain thoroughly and squeeze out excess moisture.

Toast 100 g of peanuts in a dry pan over medium heat until golden brown, then set aside to cool.

Whisk 20 g of Chinkiang vinegar, 30 g of soy sauce, 5 g of sugar, and 7 g of salt in a bowl.