Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry Shallot Vinaigrette

Ingredients

• 2 ounces wedge gorgonzola crumbled
• 4 servings kosher salt and pepper black freshly ground
• 0.5 cup olive oil 
• 3 handfuls pecan halves 
• 3 pinches a few salt 
• 2 small shallots minced
• 0.3 cup sherry vinegar 
• 1 package triple-washed spinach 
• 3 pinches a few sugar 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 400 degrees F.
2. Place spinach in serving bowl.
3. Toss pecans with vegetable oil, sugar and salt.
4. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.
5. Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.
6. Toss spinach with dressing, Gorgonzola and pecans.