Spinach Salad With Strawberries, Gorgonzola And Glazed Pecans

1. 1

   In a saute pan over medium-high heat, toast pecans until slightly browned, shaking pan frequently to prevent nuts from burning, about 3-5 minutes. Add honey and cayenne pepper, stir until nuts are completely coated, and let simmer 3-4 minutes.

2. 2

   Remove pecans from the heat and spread them on a plate or a cookie sheet to cool.

3. 3

   Meanwhile, heat oil in a medium saute pan on medium-high. Add onions and saute, stirring frequently, until nicely caramelized, about 10 minutes.

4. 4

   Plating: arrange spinach on plates and top with sliced strawberries, caramelized onions, toasted pecans, and Gorgonzola. Drizzle with dressing and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.