Gina's Spinach Salad with Spiced Pecans

Ingredients

• 1 teaspoon ancho chili powder 
• 5 ounce pre-washed baby spinach 
• 4 slices bacon crisp cut into 1/4-inch pieces, fried
• 3 tablespoons balsamic vinegar 
• 4 ounces cheese blue crumbled
• 1 cup cherry tomatoes halved
• 2 teaspoons dijon mustard 
• 0.5 teaspoon ground cumin 
• 1 teaspoon kosher salt 
• 5 servings kosher salt and pepper black freshly ground
• 3 tablespoons olive oil 
• 1 cup pecan halves 
• 5 servings freshly cracked pepper black
• 1 small shallots minced
• 0.5 teaspoon paprika smoked
• 1 pinch sugar 
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• whisk

Directions

1. Watch how to make this recipe.
2. Pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes.
3. Transfer them to a plate to cool.
4. Whisk together the Dijon mustard, shallots, and balsamic vinegar in a small bowl.
5. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, and salt and pepper, to taste.
6. Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.