Spinach Salad With Gorgonzola & Pepper Jelly Vinaigrette - cooking recipe
Ingredients
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1/4 cup red pepper jelly
2 tablespoons cider vinegar
1 tablespoon extra virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon black pepper, freshly ground
8 cups fresh Baby Spinach
1/4 cup gorgonzola, crumbled
1/4 cup dry roasted pistachios
Preparation
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Place jelly in a 1-cup glass measure. Microwave at HIGH 30 seconds. Add cider vinegar, oil, salt, and black pepper, stirring with a whisk until blended. Cool to room temperature.
Combine spinach and cheese in a large bowl. Drizzle vinegar mixture over spinach mixture; toss well. Sprinkle with nuts. Serve immediately.
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