Spinach Pecans And Gorgonzola Salad With Sherry Vinaigrette - cooking recipe

Ingredients

1 (8 ounce) package spinach
1/3 cup pecan halves
2 tablespoons vegetable oil
1/4 teaspoon sugar
1/4 teaspoon salt
1/2 cup olive oil
1/4 cup sherry wine vinegar
2 small shallots, minced
kosher salt & freshly ground black pepper
2 ounces gorgonzola, crumbled

Preparation

Preheat oven to 400 degrees F.
Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside. I have also done this one the stove top in a skillet but I stir frequently when doing so.
Whisk together olive oil, vinegar, shallots and salt and pepper in a bowl.
Mix spinach, goronzola and pecans in a serving bowl.
Toss salad with dressing.