Spinach Salad With Strawberries, Gorgonzola and Glazed Pecans

Photo: Heather

Ingredients

2 1/2 cups Pecan halves

1 1/2 tablespoons Honey

1 pinch Cayenne pepper

1 package Fresh baby spinach, washed and dried

1 16-ounce package Fresh Strawberries, washed, dried and sliced

3 ounces Gorgonzola Cheese

1 whole Sweet Onion, chopped

1 teaspoon olive oil

cup Balsamic Vinaigrette Dressing

Preparation

In a saute pan over medium-high heat, toast pecans until slightly browned, shaking pan frequently to prevent nuts from burning, about 3-5 minutes. Add honey and cayenne pepper, stir until nuts are completely coated, and let simmer 3-4 minutes.

Remove pecans from the heat and spread them on a plate or a cookie sheet to cool.

Meanwhile, heat oil in a medium saute pan on medium-high. Add onions and saute, stirring frequently, until nicely caramelized, about 10 minutes.

Plating: arrange spinach on plates and top with sliced strawberries, caramelized onions, toasted pecans, and Gorgonzola. Drizzle with dressing and serve.

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Wonderful light summer salad with strawberries, baby spinach, honey glazed pecans and gorgonzola cheese! Perfect as a side dish or even as a main dish!