
Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette
CL, November 2008
Red pepper jelly adds a snappy note to the vinaigrette that makes this simple salad memorable. You can prepare the vinaigrette (step 1) earlier in the day and refrigerate; let it come to room temperature before tossing it with the spinach.
1/4 cup red pepper jelly
2 tablespoons cider vinegar
1 tablespoon extra-virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
8 cups fresh baby spinach
1/4 cup (1 ounce) crumbled Gorgonzola cheese
1/4 cup dry-roasted pistachios
1. Place jelly in a 1-cup glass measure. Microwave at HIGH 30 seconds. Add cider vinegar, oil, salt, and black pepper, stirring with a whisk until blended. Cool to room temperature.
2. Combine spinach and cheese in a large bowl. Drizzle vinegar mixture over spinach mixture; toss well. Sprinkle with nuts. Serve immediately.
Yield: 6 servings
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