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Baby Spinach Salad with Ruby Grapefruit and
Candied Pecans
~ Serves Four ~
1/4 cup (packed)
golden brown sugar
6 tablespoons extra
virgin olive oil
3 tablespoons balsamic
vinegar
1 cup pecan halves
1 6 oz. bag baby
spinach leaves
2 large ruby
grapefruit, peeled and segmented
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Coat sheet pan with
3 T of olive oil.
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Stir the sugar, 1
tablespoon oil and 1 tablespoon vinegar in heavy bottomed pan, and put over
medium heat until sugar melts and starts to bubble, about 3 minutes. Mix in
pecans. Stir until nuts are toasted and syrup coats nuts evenly.
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Pour out nuts onto
the oiled baking sheet, carefully separate hot nuts and let cool,
approximately 15 minutes.
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Rinse and spin dry
the baby spinach. Place spinach in a medium size mixing bowl.
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In a separate and
smaller mixing bowl add remaining vinegar and a pinch of salt. Stir
until salt dissolves.
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Add the remaining
olive oil and a little grapefruit juice; season with salt and white pepper to
taste.
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Lightly dress the
spinach, arrange the grapefruit segments around the edge of the plate, and
mound the spinach salad in the middle.
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© Tarbell’s
1999
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