Portwinespinachsaladwithsweetandspicypecans Recipes

PORT WINE SPINACH SALAD WITH SWEET AND SPICY PECANS

Steps:

• To make dressing, reduce port wine to 3 tablespoons.
• Transfer port syrup to another container, and whisk in balsamic vinegar, lemon juice, and olive oil. Dressing may be made in advance, and re-whisked before serving.
• Bring water to a boil in a medium pot. Using a strainer or sieve, dip nuts in boiling water for one minute (this removes some of the bitterness).
• Transfer nuts to a bowl and immediately sprinkle with sugar. Mix until all of the sugar is melted.
• Heat canola oil on medium high heat in a nonstick pan. Sauté nuts for a few minutes. The nuts will become sort of candied.
• Scatter nuts on a plate and sprinkle with spices. Toss to coast. Stir occasionally as nuts are cooling. Nuts may be kept for up to one week.
• Toss spinach with dressing, and arrange apples, red onions, nuts, and blue cheese over the salad.

GINA'S SPINACH SALAD WITH SPICED PECANS

Steps:

• 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.
• 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.
• Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.