Gina's Spinach Salad with Spiced Pecans

By barbaran

Ingredients

• 2 tablespoons unsalted butter
• 1 teaspoon ancho chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Freshly cracked black pepper
• 1 cup pecan halves
• 2 teaspoons Dijon mustard
• 1 small shallot, minced
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• Pinch sugar
• Kosher salt and freshly ground black pepper
• 1 (5-ounce) package prewashed baby spinach
• 4 slices bacon, cut into 1/4-inch pieces, fried crisp
• 4 ounces crumbled blue cheese
• 1 cup halved cherry tomatoes

Details

Servings 5
Adapted from foodnetwork.com

Preparation

Step 1

Pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.

Salad: Whisk together the Dijon mustard, shallots, and balsamic vinegar in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, and salt and pepper, to taste.

Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.