pat's Recipe

Orange, Blue Cheese, and Pecan Spinach Salad

Category: SALADS

A sweet red apple, such as Gala, works best here.

Serves 4 to 6
1/3 cup crumbled blue cheese
1/4 cup extra virgin olive oil
1 orange zest strip (3 inches) from 1 orange
1 tablespoon juice from 1 orange
1 shallot , minced
2 teaspoons sugar
1 teaspoon white vinegar
1 (10-ounce) bag curly-leaf spinach , stemmed and torn into bite-sized pieces
1/2 apple , cored and chopped (see note)
1/4 cup pecans , toasted and chopped
Salt and pepper


1. Place cheese on plate and freeze until slightly firm, about 15 minutes.

2. Heat oil, zest, shallot, and sugar in Dutch oven over medium-low heat until shallot is softened, about 5 minutes. Remove pot from heat, discard zest, stir in vinegar and orange juice, and add spinach; cover, allowing spinach to steam until just beginning to wilt, about 30 seconds.

3. Transfer steamed spinach and hot dressing to large bowl. Add apple, pecans, and cheese and toss to combine. Season with salt and pepper. Serve.