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Categories:
unsalted butter ancho chili powder kosher salt paprika ground cumin freshly cracked black pepper pecan halves mustard shallot balsamic vinegar olive oil sugar kosher salt baby spinach bacon blue cheese tomatoes
Viewed: 41 - Published at: 9 years agoIngredients
- 2 tablespoons unsalted butter
- 1 teaspoon ancho chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Freshly cracked black pepper
- 1 cup pecan halves
- 2 teaspoons Dijon mustard
- 1 small shallot, minced
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- Pinch sugar
- Kosher salt and freshly ground black pepper
- 1 (5-ounce) package prewashed baby spinach
- 4 slices bacon, cut into 1/4-inch pieces, fried crisp
- 4 ounces crumbled blue cheese
- 1 cup halved cherry tomatoes
Method
- Pecans: Melt the butter in a large skillet over medium-low heat.
- Stir in all the spices and the pecans.
- Stir and toast the pecans for about 5 minutes.
- Transfer them to a plate to cool.
- Salad: Whisk together the Dijon mustard, shallots, and balsamic vinegar in a small bowl.
- Drizzle in the olive oil in a continuous stream, whisking to emulsify.
- Season with a pinch of sugar, and salt and pepper, to taste.
- Add the spinach to a large serving bowl.
- Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.
