The spinach in my garden is finally getting big and full enough to harvest. When I went out to the garden I picked enough for a nice lunch salad.
It had been a long time since I ate gorgonzola, I had forgotten how much more I like it than blue cheese; to me it has a lot more zing. This is a simple salad: spinach, pecans, gorgonzola and a shallot dressing. As lunch it was a real treat; light yet satisfying and actually filling.
Spinach Salad with Sweet Roasted Pecans and Gorgonzola
1 package triple-washed spinach
3 to 4 handfuls pecan halves
2 tablespoons vegetable oil
A few pinches sugar
A few pinches salt
1/2 cup olive oil
1/4 cup sherry vinegar
2 small shallots, minced
Kosher salt and freshly ground black pepper
1 small wedge Gorgonzola, crumbled (about 2 ounces)
Preheat oven to 400 degrees F.
Place spinach in serving bowl.
Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.
Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.
Toss spinach with dressing,
Gorgonzola and pecans. Serve and enjoy!