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Sunday, March 1, 2015

Port Wine Spinach Salad With Sweet And Spicy Pecans

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 1 cup port wine
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup pecans or 1/2 cup walnuts
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon canola oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon cinnamon (or more)
  • 1/4 teaspoon cayenne pepper
  • 12 cups spinach or 12 cups baby greens, this dressing sticks better to soft lettuces
  • 2 apples, cut into thin wedges (i like to use pink ladies) or 2 pears, cut into wedges
  • 1 ounce blue cheese, cut into pieces (or more)
  • 1/4 red onions, cut into eighths and sliced (optional) or 1 -2 shallot, minced (optional)

Recipe

  • 1 to make dressing, reduce port wine to 3 tablespoons.
  • 2 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.
  • 3 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).
  • 4 transfer nuts to a bowl and immediately sprinkle with sugar. mix until all of the sugar is melted.
  • 5 heat canola oil on medium high heat in a nonstick pan. sauté nuts for a few minutes. the nuts will become sort of candied.
  • 6 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.
  • 7 toss spinach with dressing, and arrange apples, red onions, nuts, and blue cheese over the salad.

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