Spinach, Radish, Blue Cheese, and Sugared Pecan Salad

Although I love eating fresh greens salads, during the Winter months I tend to gravitate towards cooked vegetables. But then I think of this salad -  velvety spinach, spicy radishes, rich blue cheese and sugared pecans- and suddenly I am all over fresh greens again! 


Could radish be any more gorgeous? Who would know it hides so much spiciness and warmth underneath its bright pink skin??

This salad is perfect for entertaining. The sugared pecans can be made up to a week in advance, and the vinaigrette can be made several hours ahead. You can also slice the radishes earlier, and when you are ready to serve the salad, just toss it all together!


Spinach, Radish, and Sugared Pecan Salad
serves 4


Ingredients:


Sugared Pecans


1/2 cup of pecan halves*
1 teaspoon of granulated sugar
1/4 teaspoon of dry mustard
pinch of cayenne pepper


Vinaigrette


1 shallot, finely chopped
1/3 cup of olive oil
2 tablespoons of red wine vinegar
1 teaspoon of Dijon mustard
salt and freshly ground pepper to taste


1 package of spinach (4oz)
8 radishes, thinly sliced
1/4 pound of blue cheese, crumbled


Directions


Preheat the oven to 350F. Place pecans in a sieve, rinse them and set the aside to drain. In a small bowl combine sugar, mustard and cayenne pepper. Add the pecans and toss them until evenly coated. Spread the pecan on a nonstick baking sheet and toast it in the oven until dark brown (about 10 minutes). Transfer pecans to plate and let cool. Pecans can be made up to 1 week in advance if you keep them in an airtight container at room temperature.


To make the vinaigrette simply whisk all the ingredients together. Let it stand at room temperature for 30 minutes or up to 4 hours. You can also make it the day before and keep it in the refrigerator until ready to serve the salad.


To serve, place spinach and radishes in a large bowl. Add the vinaigrette and toss until evenly coated. Top with blue cheese and the pecans.


*I used chopped pecans because that was all I had at home. But pecan halves look even better in this salad!


Recipe slightly adapted from Williams Sonoma Entertaining with the Seasons cookbook.


Visualize:


Rinse pecans and drain :

Combine sugar, mustard and cayenne pepper and toss pecans until evenly coated:

Toast it on a 350F oven for about 10 minutes until pecans look dark brow. Make sure to check on them often to make sure you don't burn the nuts:

Trim radishes and slice them thinly:

Whisk all the vinaigrette ingredients together: 

Place spinach and radishes in a large bowl. Drizzle vinaigrette and toss to coat:

Top with crumbled blue cheese and the sugared pecans: 

Serve it!