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Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry Shallot Vinaigrette Recipe
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| Prep Time | 7 minutes |
| Cook Time | 8 minutes |
| Servings |
MetricUS Imperial
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Ingredients
- 1 package triple-washed spinach
- 3 to 4 handfuls pecan halves
- 2 tablespoons vegetable oil
- pinches A fewsugar
- pinches A fewsalt
- 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)
Ingredients
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Rate this recipe!
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Instructions
- 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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