Truly an excellent salad. Definitely do toast the nuts beforehand (I used both pecans and walnuts). I also subbed goat cheese for the Gorgonzola and reduced the honey to 1.5 Tbsp in the dressing. Fantastic for summer.
Yummy! Toasted pecans are so much better than raw – you really must take the time to toast them. I just put them in a skillet with a little butter being careful not to burn them.
Also, fine quality balsamic vinegar will change your life – honest, it will! I buy it by the ounce. Oh, so good – like fine restaurant salads!
Perfect for our Easter dinner! The only thing I did differently is that I used candied pecans. I served the gorgonzola on the side in case someone did not like it. It was wonderful!!
i used feta cheese and pine nuts in place of gorgonzola because it is what i had on hand.
it was excellent! i will try it next next with the gorgonzola and pecans. thanks ms_cady and you are right..the combos you can do with this salad is endless!
I have been looking for something close to this recipe for 3 years! The only difference is the salad had goat cheese and toasted sugar pecans. This dressing is the closest I can find to it..it’s as close as it can get!
Brought this to a brunch. So yummy. I forgot to buy the cheese, bet it is even better with that, and I subbed roasted sunflower seeds for the pecans. Great recipe!
Ingredients:
1 bunch fresh spinach
1 cup sliced fresh strawberries
1/2 cup crumbled Gorgonzola cheese
1/2 cup raw pecans
1/4 cup balsamic vinegar
2 tablespoons honey
1/2 cup olive oilsalt and ground black pepper to taste
Directions:
Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.
source :allrecipes.com
