Time: 15 min.
Complexity: easily
Servings: 4

A simple fresh spinach salad makes a true holiday treat with ingredients like sweet toasted pecans and Gorgonzola blue cheese. The nuts, roasted with sugar and salt, pair beautifully with the tart cheese and vinaigrette, perfectly complementing the lush greens of the spinach. Serve this refreshing salad with a steak or any other meat dish, and it's sure to be a hit.

Ingredients:

• 1 package of washed spinach
• 3-4 handfuls of pecan halves
• 2 tablespoons of vegetable oil
• A few pinches of sugar
• A few pinches of salt
• 0.5 cups olive oil
• 1/4 cup sherry vinegar
• 2 small shallots, chopped
• 1 small wedge gorgonzola, crumbled (about 60 g)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

spinach, Gorgonzola cheese, pecans, sherry vinegar, shallots

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Preparation:

Step 1
• Preheat oven to 200°C. Mix the nuts with vegetable oil, sugar, and salt. Place on a baking sheet. Roast in the oven until the nuts are darkened and golden brown, about 7-8 minutes.
Step 2
• Prepare the dressing, mixing olive oil, vinegar, shallots, salt and black pepper in a bowl or airtight container.
  
  Place the spinach in a bowl. Toss the spinach with the dressing, gorgonzola, and toasted pecans. Serve with beef.

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