Spinach Salad w/ Balsamic & Pecan Dressi
Source of Recipe
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List of Ingredients
2 to 4 servings
8 cups baby spinach (approximately 8 generous handfuls)
1 cup halved pecans
2 tablespoons dark brown sugar
1/2 teaspoon cinnamon
1/4 cup canola oil
1/4 cup chopped pancetta
1/2 cup diced shallots
1 teaspoon diced garlic
1 cup balsamic vinegar
2 tablespoons brown sugar
2 roasted & julienned red bell peppers
Wash spinach thoroughly; set aside, covered with a damp towel.
In a medium saute pan, toast pecans with 2 tablespoons dark brown sugar and cinnamon; set aside.
Add canola to the same pan and fry the chopped pancetta.
Add and saute shallots and garlic.
Add balsamic vinegar and remaining brown sugar, and reduce to one-half volume.
Place spinach greens on a serving plate and gently pour the dressing over them.
Garnish with roasted red peppers and pecans. Serve immediately.
Recipe
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