Fresh Spinach Salad with Dried Cranberries and Pecans

By Stina

Ingredients

• 2 large shallots, finely chopped
• 1/4 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 3/4 teaspoon black pepper
• 2/3 cup extra virgin olive oil
• 2 1/2 pounds spinach, coarse stems removed
• 1 cup dried cranberries
• 1 cup pecans, toasted

Preparation

Step 1

Directions

Stir shallots together with vinegar, mustard, salt, and pepper. Whisk in oil until emulsified.

Toss spinach with dressing and sprinkle with cranberries and pecans.