Spinach Salad with Candied Pecans and Blue Cheese

Back

Ingredients:
Baby spinach leaves
1/2 small red onion, thinly sliced into half rings
2 oz. crumbled blue cheese
1/2 lb. pecan halves
1 egg white, beaten
1/2 cup granulated sugar
1 tsp. kosher salt
2 tsp. ground cinnamon
3/4 tsp. ground ginger
3/4 tsp. ground allspice
1/2 tsp. ground coriander
4 Tbs. orange juice
4 Tbs. olive oil
2 Tbs. Balsamic vinegar
1 tsp. minced garlic
1 tsp. Dijon mustard
Salt and pepper to taste

Preparation:
Candy pecans first. Heat oven to 325˚. Combine sugar, salt, cinnamon, ginger, allspice, and coriander. Beat egg white then add pecans. Add sugar/spice mixture and toss well. Spread pecans on cookie sheet and cook until toasted (about 30 minutes) stirring every 10 minutes. Remove from oven and let cool.

Prepare dressing next. Combine orange juice, olive oil, vinegar, garlic, mustard, salt and pepper. Mix well.

Rinse and dry spinach leaves. Place spinach in salad bowl and add candies pecans, blue cheese, and onion slices. Add enough dressing to coat leaves and toss.

Variation:
Add sliced raw mushrooms for variety or sliced fresh pears.