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1) Tear the stems off fresh spinach (I bought a bag of spinach at TJs), and tear the remaining leaves into smaller pieces. Make sure the leaves are dry.
2) Make this vinaigrette:
1/2 cup good olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced shallot
4 ounces (5 cups) mesclun mix
In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, pepper and shallots until the vinaigrette is emulsified.
3) Make caramelized pecans by:
heating up a pan with about 1/2 tbsp of butter
add about 1/2 cup pecans to the pan, mix with the butter
add about 1/2 tbsp of brown sugar, and mix with the nuts until the sugar has melted and stuck to the nuts
cool the nuts on a sheet of wax paper
4) Mix the spinach, nuts, a sliced up (chilled) Granny Smith apple, and some crumbled blue cheese.
5) drizzle the vinaigrette over the salad RIGHT before eating.
2) Make this vinaigrette:
1/2 cup good olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced shallot
4 ounces (5 cups) mesclun mix
In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, pepper and shallots until the vinaigrette is emulsified.
3) Make caramelized pecans by:
heating up a pan with about 1/2 tbsp of butter
add about 1/2 cup pecans to the pan, mix with the butter
add about 1/2 tbsp of brown sugar, and mix with the nuts until the sugar has melted and stuck to the nuts
cool the nuts on a sheet of wax paper
4) Mix the spinach, nuts, a sliced up (chilled) Granny Smith apple, and some crumbled blue cheese.
5) drizzle the vinaigrette over the salad RIGHT before eating.
Now that I've got it typed out, I can add it to my recipe binder. Thanks for getting me to move!
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