Spinach-Blue Cheese Salad With Sliced Apples, Spicy Pecans

By á-174942

Ingredients

• 1 apple chilled
• Juice of 1 small lemon
• 8 ounces spinach washed, thoroughly
• dried/ and stemmed
• 1 small radicchio head - (abt 3 oz) cut into chiffonade
• 1/2 cup blue cheese crumbled
• Kosher salt to taste
• Freshly-ground white pepper to taste
• 1/2 cup Spago House Salad Dressing (see recipe)
• 1 cup Spicy Caramelized Pecans (see recipe)

Details

Servings 4

Preparation

Step 1

Cut the apple into quarters, remove the stem and the seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.

When ready to serve, in a salad bowl, combine the apple, spinach, radicchio and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning to taste.

To serve, divide the salad among 4 plates and sprinkle the pecans around each salad.

This recipe yields 4 servings.

Wine Recommendation: It's always tough to select a wine to do battle with a salad. The problem lies in the vinaigrette. That's why I'd choose something like a Belgian Trappist ale or Sierra Nevada Pale Ale. They're rich and fruity and provide a fitting partner for such a fresh salad.