Charity Ball Recipes

By NEMS Daily Journal

Spinach Salad with Spiced Pecans and Honey Creole Mustard Vinaigrette

Spiced Pecans
1 tablespoon light olive oil or canola oil
1 teaspoon ground cumin
18 teaspoon cayenne pepper
1 tablespoon light brown sugar
12 teaspoon salt
2 cups pecan halves

Honey Creole
Mustard Vinaigrette
1 tablespoon Creole mustard
1 teaspoon honey
1 tablespoon apple cider vinegar
14 cup light olive oil or canola oil
Salt and pepper to taste

1 package baby spinach
1 red apple, Gala or Fuji, cored and cut into
14-inch slices
4 ounces Roquefort or blue cheese (optional)

For the spiced pecans, preheat the oven to 300 degrees. In a bowl, whisk together oil, cumin, cayenne, sugar and salt. Add pecans and toss to coat. Transfer pecans to a baking sheet and bake until toasted, stirring occasionally, about 15 minutes. (Pecans can be prepared 5 days ahead and stored in an airtight container.)
For the vinaigrette, whisk together mustard, honey and vinegar. Slowly drizzle in the oil and season with salt and pepper to taste.
For the salad, toss the spinach and apples with the vinaigrette. Top with spiced pecans and blue cheese, if desired.

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