SPINACH SALAD WITH MAPLE
VINAIGRETTE
6 ounces of walnuts or pecans
2 tablespoons of butter
3 tablespoons of melted butter
1/4 teaspoon of ground ginger
1/8 teaspoon of curry powder
1/8 teaspoon of salt
10-ounce bag of baby spinach leaves
1 cup of shredded red cabbage
1 cup of sliced mushrooms
1/2 cup of thinly sliced red onions
1/2 cup of chopped Braeburn apple OR 2 medium Bartlett pears, sliced into
quarters
4 slices of cooked, crumbled bacon
1/2 cup of balsamic vinegar
1/3 cup of maple syrup
1-2 tablespoons of Dijon mustard
1/2 teaspoon of salt
1/4 teaspoon of pepper
3 tablespoons of minced shallots
1 clove of minced garlic
1/3 cup of olive oil
Preheat oven to 350 degrees. Line a baking sheet with foil. Mix sugar, ginger, curry and salt in a bowl. Toss nuts with melted butter. Add dry ingredients and sprinkle over nuts. Spread nuts in a single layer on the baking sheet and bake for 10 minutes. Remove from oven and cool on a wire rack. Separate with a fork after cooling.
Add spinach, red cabbage, bacon, mushroom, red onion and either apples or pears to a large bowl. In a separate bowl, combine the vinegar, maple syrup, mustard, salt, pepper, shallots and garlic. Gradually whisk in oil until well blended.
Add nuts to spinach and toss with vinaigrette before serving.