Gina's Spinach Salad with Spiced Pecans (Patrick and Gina Neely) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 5 |
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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 |
1 (5-ounce) package prewashed baby spinach |
4 slices bacon, cut into 1/4-inch pieces, fried crisp |
4 ounces crumbled blue cheese |
1 cup halved cherry tomatoes |
Directions:
1. 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.
2. 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.
3. 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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