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6 servings
Ingredients:
2 (10 ounce) packages baby spinach, rinsed and dried1 red onion, thinly sliced1 1/2 cups toasted, chopped pecans8 ounces crumbled blue cheese1 1/2 cups balsamic vinegar2 teaspoons molasses1 clove garlic, crushed1/2 teaspoon ground black pepper2/3 cup olive oil
Instructions:
In a large bowl, arrange spinach and red onion slices and top with toasted pecans and crumbled blue cheese.In a small saucepan, warm the garlic in the olive oil to allow its flavor to diffuse into the oil. Then add molasses, vinegar and pepper. Whisking constantly, bring almost to a boil, remove from heat and cool until just warm. Pour into a shakeable container, shake and pour over salad. Serve immediately.
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