Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry Shallot Vinaigrette

Total Time:
15 min
Prep:
7 min
Cook:
8 min

Yield:
4 servings
Level:
Easy

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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