Warm Spinach Salad with Gorganzola and Spiced Pecans

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Goat Cheese and Warm Spinach Salad.jpgTry this simple warm salad from Fort Bragg's Mendo Bistro at home. The warm dressing just wilts the leaves, and makes for a savory, decadent start to any WineCountry meal. Pair with a Gewurtztraminer, like the local Navarro 2004 Gewürztraminer, Estate Bottled.

Spinach Salad Dressing

  • 6 oz Sherry vinegar
  • 1 bunch parsley, chopped
  • 2 Tbs chopped garlic
  • 1 red onion, chopped fine
  • Salt & pepper to taste
  • 1 1/2 cups olive oil
  • Combine ingredients up to oil in food processor.
    With machine running drizzle in oil.

Spiced Pecans

  • 1/4 cup sugar
  • 2 Tbs water
  • 1 tsp cinnamon
  • 2 tsp cayenne
  • 1/2 can pecans

Dissolve sugar in water, add spices and toss nuts.
Spray a cookie sheet with nonstick vegetable spray, place nuts
in single layer and roast for 5 minutes in medium oven.

To make salad

Heat 2 oz of dressing with 6 or 7 sundried (or ovendried, we make our own from organic tomatoes from Commanche Creek Farms) tomatoes.

Have in a bowl a handful of washed and drained spinach,
a few chunks of Gorgonzola cheese and 10-12 spiced pecans.
Pour hot dressing over the salad, toss and enjoy.

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