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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Fresh spinach and bleu cheese with warm homemade balsamic vinaigrette. Use a Danish bleu, if you can. Ingredients:
2 (10 ounce) packages baby spinach, rinsed and dried |
1 red onion, thinly sliced |
1 1/2 cups toasted, chopped pecans |
8 ounces crumbled blue cheese |
1 1/2 cups balsamic vinegar |
2 teaspoons molasses |
1 clove garlic, crushed |
1/2 teaspoon ground black pepper |
2/3 cup olive oil |
Directions:
1. In a large bowl, arrange spinach and red onion slices and top with toasted pecans and crumbled blue cheese.
2. In a small saucepan, warm the garlic in the olive oil to allow its flavor to diffuse into the oil. Then add molasses, vinegar and pepper. Whisking constantly, bring almost to a boil, remove from heat and cool until just warm. Pour into a shakeable container, shake and pour over salad. Serve immediately.
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