Name: Gina's Spinach Salad with Spiced Pecans
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 5 servings
Ingredients: 2 tablespoons unsalted butter; 1 teaspoon ancho chili powder; 1 teaspoon kosher salt; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cumin; Freshly cracked black pepper; 1 cup pecan halves; 2 teaspoons Dijon mustard; 1 small shallot, minced; 3 tablespoons balsamic vinegar; 3 tablespoons olive oil; Pinch sugar; Kosher salt and freshly ground black pepper; One 5-ounce package pre-washed baby spinach; 4 slices bacon, cut into 1/4-inch pieces, fried crisp; 4 ounces crumbled blue cheese; 1 cup halved cherry tomatoes

Directions

Watch how to make this recipe.

Pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
Salad: Whisk together the Dijon mustard, shallots, and balsamic vinegar in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, and salt and pepper, to taste.
Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.

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Gina's Spinach Salad with Spiced Pecans

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