Buca Di Beppo Warm Tomato And Spinach Salad

Total Time: 37 mins Preparation Time: 30 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 1 red onion, cut in wedges
• 4 -6 roma tomatoes, wedged
• 16 ounces fresh baby spinach
• 4 ounces goat cheese, crumbles
• 1/2 cup balsamic vinegar
• 1 garlic clove, minced
• 2 tablespoons brown sugar
• 1 cup extra virgin olive oil
• 1 cup pecan pieces
• 1/4 cup unsalted butter
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper

Recipe

• 1 balsamic vinaigrette dressing:.
• 2 place balsamic vinegar, garlic and brown sugar in mixing bowl.
• 3 whisk rapidly by hand while drizzling in the olive oil mix well.
• 4 place in glass jar and store in fridge until needed.
• 5 pecan's: preheat oven 350°f.
• 6 melt butter in saute pan.
• 7 add brown sugar, cinnamon, salt, cayenne pepper and pecan pieces; mix well.
• 8 spread pecans on cookie sheet and bake about 5-7 minutes watch carefully to not burn.
• 9 remove from oven and let cool.
• 10 salad: place red onion and tomato wedges in medium glass bowl.
• 11 stir balsamic vinaigrette and pour some of the dressing (leave the rest for top of salad) over the onions and tomatoes.
• 12 microwave for about 2-3 minutes.
• 13 place spinach on large plate.
• 14 using large spoon, place tomatoes around the spinach not on top.
• 15 place the onions on top of the spinach.
• 16 pour some of the dressing over the salad coating as desired and mix well.
• 17 sprinkle pecans and goat cheese over salad.