Photo: Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry Shallot Vinaigrette Recipe
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 Enzley
on April 22, 2013
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I added some cayenne to the pecans before roasting. Used one medium shallot and champagne instead of sherry vinegar. It went quickly and everyone loved the dressing. A very simple and delicious salad.
By Mata510
Liverpool, NY
on April 02, 2013
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I really wanted to like this, but the dressing was NOT GOOD. Two shallots?! The shallots dominated the dressing to where they were all you could taste.
By mhedstrom
on March 27, 2013
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I was all set to not like this honestly, I really was. I was very surprised when everything was put together how much I enjoyed it. I couldn't find sherry vinegar at my local store, so I did what another reviewer did and used half red wine vinegar and half balsamic (probably a little more balsamic than red wine. The pecans were amazing, and the gorgonzola really topped off the dish. I was going to add other veggies in, and honestly, I didn't think it needed it.
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