Wilted Spinach Salad with Balsamic & Pecan Dressing
Wilted Spinach Salad with Balsamic & Pecan Dressing recipe: Courtesy of: Roger Mollet, Executive Chef, Central Market Cooking Schools
Ingredients
- 8 cups baby spinach (approximately 8 generous handfuls)
- 1 cup halved pecans
- 2 tablespoons dark brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup canola oil
- 4 cups pancetta chopped
- 1/2 cup shallots diced
- 1 teaspoon garlic diced
- 1 cup balsamic vinegar
- 2 tablespoons brown sugar
- 2 red bell peppers roasted & julienned
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