![Warm Wilted Spinach Salad with Maple Dijon Vinaigrette](-/media/images/united-states/widen/recipes/recipe_tile4.jpg?h=875&width=2000&udi=1&cropregion=0,234,2048,1130)
Warm Wilted Spinach Salad with Maple Dijon Vinaigrette
Warm Wilted Spinach Salad with Maple Dijon Vinaigrette
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Yield: Makes 4-6 servings
Ingredients
Ingredients
1 cup halved pecans or walnuts1 tablespoon butter, melted
1 small shallot, peeled, finely diced
2 tablespoons sherry vinegar
1 tablespoon walnut or canola oil
2 teaspoons Dijon mustard
3 tablespoons maple syrup
1/2 teaspoon salt
3/4 cup canola oil
Salt and freshly ground black pepper
12 ounces fresh spinach leaves, washed, dried, stems removed
4 ounces fresh chèvre or goat cheese, crumbled
Preparation Method
To Toast Pecans:
- Preheat Wolf oven on CONVECTION at 300°F.
- Toss nuts with 1 tablespoon melted butter.
- Place on baking sheet and lightly toast for 20 minutes.
- Cool and set aside.
To Make the Vinaigrette:
- In a blender or 10-14 cup food processor, place shallot, vinegar, 1 tablespoon oil, mustard, maple syrup and salt.
- Blend or process on medium for 30 seconds or until mixture is combined.
- With blender or food processor running, slowly add oil in a very, very thin stream.*
- Blend until mixture is well combined. Adjust seasoning if desired.
- Heat vinaigrette:
- Wolf Microwave Oven: In 2-cup glass measure, microwave sauce for 1 to 1 1/2 minutes, stirring after 1 minute.
- Wolf Cooktop: In 2-quart saucepan on Wolf cooktop over medium heat, bring sauce just to a boil.
To Assemble Salad:
- Place spinach in large salad bowl. Lightly toss spinach with warm dressing.
- Top with crumbled chèvre cheese and toasted nuts. Serve immediately.
* Food processors have a small opening in small food pusher. Pour oil into it so oil will slowly enter the food processor bowl.