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Categories:
dressing port wine balsamic vinegar lemon juice extra-virgin olive oil nuts pecans sugar canola oil salt cinnamon cayenne pepper Salad spinach apples blue cheese red onions
Viewed: 62 - Published at: 7 years agoIngredients
- Dressing
- 1 cup port wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
- Nuts
- 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
- Salad
- 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)
Method
- To make dressing, reduce port wine to 3 tablespoons.
- 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.
- 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).
- Transfer nuts to a bowl and immediately sprinkle with sugar. Mix until all of the sugar is melted.
- Heat canola oil on medium high heat in a nonstick pan. Saute nuts for a few minutes. The nuts will become sort of candied.
- 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.
- Toss spinach with dressing, and arrange apples, red onions, nuts, and blue cheese over the salad.
