Spinach Salad With Gorgonzola & Pepper Jelly Vinaigrette

Cooking Light Nov/08 says "Red pepper jelly adds a snappy note to the vinaigrette that makes this simple salad memorable. You can prepare the vinaigrette (step 1) earlier in the day and refrigerate; let it come to room temperature before tossing it with the spinach"

• Ready In: 5 mins
• Serves: 6

Ingredients

• 1⁄4 cup  red pepper jelly
• 2  tablespoons cider vinegar
• 1  tablespoon extra virgin olive oil
• 1⁄8 teaspoon kosher salt
• 1⁄8 teaspoon black pepper, freshly ground
• 8  cups  fresh  Baby Spinach
• 1⁄4 cup gorgonzola, crumbled
• 1⁄4 cup  dry roasted pistachios

Directions

1. Place jelly in a 1-cup glass measure. Microwave at HIGH 30 seconds. Add cider vinegar, oil, salt, and black pepper, stirring with a whisk until blended. Cool to room temperature.
2. Combine spinach and cheese in a large bowl. Drizzle vinegar mixture over spinach mixture; toss well. Sprinkle with nuts. Serve immediately.