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Categories:
red onion roma tomatoes spinach goat cheese vinaigrette balsamic vinegar garlic brown sugar extra-virgin olive oil pecans pecan unsalted butter brown sugar cinnamon salt cayenne pepper
Viewed: 11 - Published at: 9 years agoIngredients
- 1 red onion, cut in wedges
- 4 -6 roma tomatoes, wedged
- 16 ounces fresh Baby Spinach
- 4 ounces goat cheese, crumbles
- Balsamic Vinaigrette
- 1/2 cup balsamic vinegar
- 1 garlic clove, minced
- 2 tablespoons brown sugar
- 1 cup extra virgin olive oil
- pecans
- 1 cup pecan pieces
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
Method
- Balsamic Vinaigrette Dressing:
- Place balsamic vinegar, garlic and brown sugar in mixing bowl.
- whisk rapidly by hand while drizzling in the olive oil mix well.
- Place in glass jar and store in fridge until needed.
- Pecan's: Preheat oven 350°F.
- Melt butter in saute pan.
- Add brown sugar, cinnamon, salt, cayenne pepper and pecan pieces; mix well.
- Spread pecans on cookie sheet and bake about 5-7 minutes watch carefully to not burn.
- Remove from oven and let cool.
- Salad: Place red onion and tomato wedges in medium glass bowl.
- Stir Balsamic Vinaigrette and pour some of the dressing (leave the rest for top of salad) over the onions and tomatoes.
- Microwave for about 2-3 minutes.
- Place spinach on large plate.
- Using large spoon, place tomatoes AROUND the spinach not on top.
- Place the onions on TOP of the spinach.
- Pour some of the dressing over the salad coating as desired and mix well.
- Sprinkle pecans and goat cheese over salad.
