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Hot Spinach Salad
"Fresh spinach and bleu cheese with warm homemade balsamic vinaigrette. Use a Danish bleu, if you can." Original recipe yield: 6 to 8 servings.
INGREDIENTS:
2 (10 ounce) packages baby spinach, rinsed and dried
1 red onion, thinly sliced
1 1/2 cups toasted, chopped pecans
8 ounces crumbled blue cheese
1 1/2 cups balsamic vinegar
2 teaspoons molasses
1 clove garlic, crushed
1/2 teaspoon ground black pepper
2/3 cup olive oil
DIRECTIONS:
In a large bowl, arrange spinach and red onion slices and top with toasted pecans and crumbled blue cheese.
In a small saucepan, warm the garlic in the olive oil to allow its flavor to diffuse into the oil. Then add molasses, vinegar and pepper. Whisking constantly, bring almost to a boil, remove from heat and cool until just warm. Pour into a shakeable container, shake and pour over salad. Serve immediately.
Rating: 0/0
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