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Salad Recipe

To all my fans, Many of you may not be aware of my other passions, one of which is cooking. I do enjoy food preparation, creating new recipes, as I do a lot of entertaining and have become somewhat of gastronomic figurehead in the community in which I live. And so, allow me to share with you, on a monthly basis, some of the recipes we have enjoyed in the last few years. I assure you, they've been tried and proven. With the summer season upon us I thought you might like to try my favorite salad.

For the salad you will need the following:
12 ozs. of baby spinach
2 cups of dried cranberries
1/2 cup of pine nuts
2 cups chopped celery
3 cups halved red seedless grapes, and/or a thinly sliced Fuji apple
8 ozs. of goat cheese
3 cups of pecans
3/4 cup of sugar Brianna's Home Style Blush Wine Vinaigrette Dressing

To prepare the salad.. Heat 3/4 cup sugar in large skillet over medium flame. After about 5 minutes, when sugar begins to caramelize, add the pecans. Toss until pecans are coated with the melted sugar. They should be a very dark brown. Remove from flame and allow the pecans to cool for a few minutes. Put pecans in a covered bowl and place in the freezer for about 20-30 minutes.

In large salad bowl layer the first 6 ounce bag of baby spinach, and distribute 1/2 of your all your ingredients on the first layer of spinach. Be sure to crumble the goat cheese, as you spread it evenly over the layer. Remove pecans from freezer and crumble them on top of the first layer. Add remaining 6 ounces of spinach and layer, once again with your remaining ingredients. Crumble the pecans and goat cheese, as you did before. Cover and place in fridge. Do not add dressing until you're ready to serve.

Will serve 8.

 
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