Friday, January 15, 2016

Spinach Citrus Salad with Spiced Pecans

3 cups fresh  baby spinach,
2 green onions, chopped
1 can mandarin oranges, drained and rinsed
1 tablespoon butter
1/2 teaspoon sugar
1/2 cup pecan halves
1 teaspoon powdered rosemary
1/4 teaspoon cayenne
Salt and freshly ground black pepper
Citrus Dressing, recipe follows
Put the spinach and green onions in large salad bowl and sprinkle with the oranges. In a small sauté pan over medium heat, add the butter and sugar and stir until the butter is melted. Add the pecans and toss until the pecans begin to brown. Stir in the rosemary and cayenne and stir just a few seconds to release the aroma. Remove from the heat and season with salt and pepper, to taste. Sprinkle the pecans on the salad while still warm. Drizzle the dressing over salad and serve.
Citrus Dressing:
1 teaspoon Dijon mustard
2 tablespoons orange juice, ( not juice from can of mandarin oranges)
2 tablespoons of lemon juice
4 tablespoons olive oil
Salt and freshly ground black pepper
In a small bowl, add all the ingredients and whisk until emulsified