Port Wine Spinach Salad With Sweet and Spicy Pecans

Recipe by Maito
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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. Sauté 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.
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