Pecan Store May 10th, 2010

Summer may technically be more than a month away, but today it feels warm and toasty. When it gets hot outside, I like to surround myself with cool things; sun tea, fresh salad and sorbet! So while my mind turns to these things, I want to share my favorite warm weather recipe featuring pecans. It partners perfectly with a glass of crisp Sauvignon Blanc!

Baby Spinach Salad with Roasted Red Onions, Pecans, Dried Cranberries, Crumbled Goat Cheese and Citrus Dressing

Courtesy: The Food Network

Prep Time: 10 minutes

Yield: 4 servings

Ingredients

• 1 medium red onion
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Citrus Dressing, recipe follows
• 8 cups baby spinach
• 1/2 cup pecans, toasted and chopped
• 1/3 cup crumbled goat cheese
• 1/2 cup dried cranberries

Directions

• Preheat oven to 350 degrees F.
• Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.
• Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.

Citrus Dressing

Yield: about 1/2 cup

• 1 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon Dijon mustard
• 1 teaspoon honey, plus more to taste
• 1/4 teaspoon fresh thyme leaves, chopped
• 1/4 teaspoon fine salt
• 1/4 cup extra-virgin olive oil
• Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.

Enjoy!

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