Warm Spinach Salad with Smoky Pecans and Sweet Potato

Ingredients

• 10 ounces baby spinach washed and dried
• 0.8 teaspoon dijon mustard 
• 1.5 teaspoons kosher salt 
• 1 teaspoon brown sugar light packed
• 0.3 cup olive oil 
• 0.8 cup pecans raw whole
• 0.3 cup red wine vinegar 
• 1 medium shallots minced
• 1 teaspoon paprika smoked
• 1 medium sweet potatoes and into peeled cut into medium dice

Equipment

• bowl
• frying pan
• knife
• whisk

Directions

1. Place spinach in a large bowl; set aside.
2. Heat 1 tablespoon of the oil in a large frying pan over medium heat until shimmering.
3. Add pecans, stir to coat in oil, and cook, stirring occasionally, until nuts are fragrant and golden brown, about 8 minutes.
4. Remove from heat, add 1/2 teaspoon of the salt and 1/2 teaspoon of the smoked paprika, and stir to evenly coat the nuts.
5. Add to the bowl with the reserved spinach.Return the pan to medium heat, add 1 tablespoon of the oil, and heat until shimmering.
6. Add sweet potato, remaining 1 teaspoon salt, and remaining 1/2 teaspoon paprika and stir to coat the sweet potato. Cook, stirring occasionally, until sweet potato just gives way when pierced with a knife and is starting to brown at the edges, about 10 minutes.
7. Add to the bowl with the nuts and spinach.Return the pan to medium heat, add remaining 2 tablespoons oil, and heat until shimmering.
8. Add shallot and cook until just golden brown, about 1 minute.
9. Remove from heat, add vinegar, brown sugar, and mustard and whisk to combine.
10. Pour vinaigrette over spinach, nuts, and sweet potato and toss to coat.
11. Serve immediately.