Spinach Pecans and Gorgonzola Salad With Sherry Vinaigrette |
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Prep Time: 7 Minutes Cook Time: 8 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Recipe courtesy Dave Lieberman Show: Good Deal with Dave Lieberman Episode: One Pot Meal Potluck Not like any of the other spinach salads on Zaar so I thought that I would post this one. Ingredients:
1 (8 ounce) package spinach |
1/3 cup pecan halves |
2 tablespoons vegetable oil |
1/4 teaspoon sugar |
1/4 teaspoon salt |
1/2 cup olive oil |
1/4 cup sherry wine vinegar |
2 small shallots, minced |
kosher salt & freshly ground black pepper |
2 ounces gorgonzola, crumbled |
Directions:
1. Preheat oven to 400 degrees F.
2. 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. I have also done this one the stove top in a skillet but I stir frequently when doing so.
3. Whisk together olive oil, vinegar, shallots and salt and pepper in a bowl.
4. Mix spinach, goronzola and pecans in a serving bowl.
5. Toss salad with dressing.
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