Ingredients
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1 cup port wine
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1 tablespoon balsamic vinegar
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1 tablespoon lemon juice
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3 tablespoons extra virgin olive oil
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1/2 cup pecans or 1/2 cup walnuts
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1 tablespoon confectioners' sugar
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1 teaspoon canola oil
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1/8 teaspoon salt
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1/8 teaspoon cinnamon (or more)
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1/4 teaspoon cayenne pepper
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12 cups spinach or 12 cups baby greens, this dressing sticks better to soft lettuces
Instructions
- To make dressing, reduce port wine to 3 tablespoons.
- Transfer port syrup to another container, and whisk in balsamic vinegar, lemon juice, and olive oil. Dressing may be made in advance, and re-whisked before serving.
- Bring water to a boil in a medium pot. Using a strainer or sieve, dip nuts in boiling water for one minute (this removes some of the bitterness).
- Transfer nuts to a bowl and immediately sprinkle with sugar. Mix until all of the sugar is melted.
- Heat canola oil on medium high heat in a nonstick pan. Sauté nuts for a few minutes. The nuts will become sort of candied.
- Scatter nuts on a plate and sprinkle with spices. Toss to coast. Stir occasionally as nuts are cooling. Nuts may be kept for up to one week.
- Toss spinach with dressing, and arrange apples, red onions, nuts, and blue cheese over the salad.