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1
To make the vinaigrette, mix all the ingredients in a jar with a tight fitting lid and shake vigorously.
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2
For the sugared pecans, heat the sugar, water, salt and pepper together in a small saucepan until bubbly.
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3
Add the pecans and toss to coat.
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4
Cook over medium-low heat until coated and caramelized.
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5
(They will become shiny and the outside and coating will begin to harden.)
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6
Once they start cooking, they need to be constantly stirred or they will burn.
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7
Once the pan begins to smoke and pecans are fragrant, place the pecans on wax paper to cool.
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8
(If making ahead, store in a sealable plastic bags or airtight container.)
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9
Toss the desired amount of the vinaigrette with the spinach, bacon, red onion, cranberries and blue cheese.
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10
Top with pecans and grind fresh pepper over the top, if desired.
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11
Refrigerate remaining vinaigrette.
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12
Variations:
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13
Red leaf lettuce or any combination of lettuces may be used in place of spinach.
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14
Almonds and walnuts are also delicious sugared.
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15
For color and texture, add mandarin oranges, unpeeled slices of Red Delicious apples, or diced pear, if desired.
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16
Pear, champagne or raspberry vinegar may be substituted for the balsamic vinegar.
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17
This dressing made with balsamic also pairs well with greens mixed with tomatoes, toasted pine nuts, diced red onion and feta or blue cheese.
