Spinach Salad With Spicy Pecans
For the salad:
1 pound baby spinach leaves
3 tablespoons OLIVE & VINE Blood Orange infused olive oil or any extra virgin olive oil of your choice
1 cup fresh strawberries, sliced
1 cup cantaloupe or other melon, diced
2 tablespoons OLIVE & VINE Chocolate Decadence balsamic vinegar
Toss the spinach with the extra virgin olive oil in a large bowl. In a separate bowl, toss the prepared fruit with the balsamic vinegar. Arrange the fruit on top of the spinach and sprinkle with spicy pecans.
For the spicy pecans:
1/2 cup sugar
2 tablespoons water
1 teaspoon salt
1/2 teaspoon cayenne pepper
2-1/2 cups pecan halves
Preheat oven to 350°. Line a cookie sheet with greased parchment paper or foil.
Combine the sugar, water, salt and cayenne in a heavy sauce pan and stir over medium heat until the sugar dissolves. Boil for two more minutes.Turn off heat and add the pecans, stirring until they are completely coated. Spread the pecans on the cookie sheet as evenly as possible. Bake until they start to brown, about 10-13 minutes. (Note - pecans move from brown to burned rather quickly so watch closely.) Remove from oven and slide parchment/foil onto a cooling rack or table. Separate with a fork if they are stuck to each other. Cool completely before adding to salad or store in an airtight container for later use.