Ingredients
- 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
- 2 small shallots, minced
- Kosher salt and freshly ground black pepper
- 1 small wedge Gorgonzola, crumbled (about 2 ounces)
Directions
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, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.
Toss spinach with dressing, Gorgonzola and pecans.
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By busyrn76
on April 23, 2013
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I made this salad to complement my lamb chops for Easter and it was a hit! My family abd guests loved it, have made it several more times and has become a favorite of mine, since.
By jmg2203_5577778
Santa Rosa, CA
on July 12, 2006
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This is very yummy and so easy to make!! It took no time at all, and I enjoyed getting my daily greens with lotsa flavor :
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