Baby Spinach, Pecan and Smoked Mozzarella Salad
Amount Measure Ingredient -- Preparation Method
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4 cups baby spinach leaves
1/2 cup candied pecans
1/2 cup smoked mozarella -- slivered
1/2 cup red onion -- slivered
Roasted Tomato Vinaigrette
2 plum tomatoes -- roasted
2 tablespoons red wine vinegar
1/4 cup olive oil
1 clove garlic -- roasted
salt and pepper
Toss spinach, cheese and onion. Blend with dressing and top with candied pecans.
Dice tomatoes and mix with vinegar, oil , crushed garlic and salt and pepper.
Toss salad with dressing at serving time.
Serves 4
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NOTES : To candy pecans:
Melt 1 tablespoon butter in sautépan. Add pecans and toss to coat. Add 1 tablespoon sugar, a pinch of Kosher salt and a dash of cayenne. Toss to glaze. Let cool.
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