Cranberry Spinach Salad with Gorgonzola

Ingredients

• 8 oz baby spinach leaves rinsed
• 1 tablespoon balsamic vinegar 
• 0.5 cup cranberries dried
• 4 oz gorgonzola blue crumbled
• 3 tablespoons regular olive oil plus grated
• 3 tablespoons olive oil lemon-flavored extra-virgin
• 1 cup pecan halves 
• 6 servings salt and pepper 
• 6 servings or 
• 6 servings or 

Equipment

• bowl
• oven
• baking pan

Directions

1. In a shallow baking pan, bake pecans in a 350 oven until golden in the center (break one to check), 8 to 10 minutes.
2. Let cool.
3. In a large bowl, gently mix spinach, pecans, cranberries, crumbled gorgonzola, olive oil, and vinegar. Season salad to taste with salt and pepper.