Spinach salad with candied pecans & basamic dressing
How to make spinach salad with candied pecans & basamic dressing
- Candied pecan nuts:
- 100g fresh pecan nuts
- 80g icing sugar
- 5g cinnamon
- White balsamic dressing:
- 20ml white balsamic vinegar
- 50g Dijon mustard
- 20ml orange juice
- 20ml lemon juice
- 10ml honey
- 90ml olive oil
- 5ml lemon juice
- 2 Golden Delicious apples
- 150g baby spinach leaves
- 100g baby rocket leaves
- Small handful fresh basil, torn
- 250g baby roma tomatoes, halved
- 100g blue cheese
For the pecan nuts: Preheat a saute pan on a medium heat.
Add pecans , and lightly sprinkle with icing sugar and cinnamon. Keep stirring nuts until the sugar starts to caramelise and turns an amber colour. Remove from heat.
Keep nuts in an airtight container until needed.
For the dressing: In a small bowl, whisk together the white balsamic vinegar, mustard, citrus juices and honey until smooth.
Slowly drizzle in olive oil and season with sea salt and freshly ground pepper. Keep refrigerated until needed
In a small bowl combine 20ml water and lemon juice. Cut apples in half and remove core. Slice apples into 12 slices per half, then place in lemon water to prevent oxidation.
In a large mixing bowl drizzle the dressing on the sides of the bowl.
Add spinach, rocket, basil and tomatoes and lightly toss the salad.
Add apples and pecans. Sprinkle with crumbled blue cheese and serve.
TIME: 20 minutes