Monday, August 20, 2007
Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry Shallot Vinaigrette

Print a PDF of this recipe here.

1 package triple-washed spinach
3 to 4 handfuls pecan halves
2 tablespoons vegetable oil
A few pinches sugar
A few pinches salt
1/2 cup olive oil
1/4 cup sherry vinegar
1-1/2 tablespoons stoneground mustard
2 small shallots, minced
Kosher salt and freshly ground black pepper
1 small wedge Gorgonzola, crumbled (about 2 ounces)

Preheat oven to 400 degrees F. Place spinach in serving bowl. Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside. Make dressing by combining olive oil, vinegar, mustard, shallots, salt and pepper in a bowl and whisking together or place in sealable container and shake. Toss spinach with dressing, Gorgonzola and pecans. Serve.

tip jar heart imageTip Jar
I love writing for all my Sweetnicks readers every day, and sharing little bits of our Food & Life with all of you. If you've enjoyed coming here and would like to leave a tip, this is your opportunity to do so. All monies go towards Sweetnicks' operating costs. Thank you!