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Spinach Fruit & Pecan Salad Print Email


Baby spinach tossed with glazed pecans, Gorgonzola bleu, crisp apples and raspberry vinaigrette
serves 4

1 pound Baby spinach, cleaned
8 oz Point Reyes Blue or Imported Gorgonzola cheese
2 Granny smith apples, peeled
8 oz Raspberry vinaigrette
8 oz Glazed pecans

Cut apples of the core and slice thin. Crumble bleu cheese and add all ingredients in a large bowl and toss.


Glazed Pecans
8 ounces pecan halves
1pint water
1 lb. powdered sugar
1 pint canola oil

Place canola oil in sauce pot and bring heat to 300 degrees. Add sugar and water together and bring to simmer, the add pecans and cook in solution for 30 minutes. With a strainer, pull pecans out of solution and place in hot canola oil for 30 seconds(wear oven mits and be careful). After 30 seconds are up pull pecans out of canola and place on cookie sheet lined with parchment paper( or wax paper) and let cool for 30 minutes.
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