Spinach Pecans And Gorgonzola Salad With Sherry Vinaigrette

• 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

1. Preheat oven to 400 degrees F.
2. 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.
3. Whisk together olive oil, vinegar, shallots and salt and pepper in a bowl.
4. Mix spinach, goronzola and pecans in a serving bowl.
5. Toss salad with dressing.

pecan halves, vegetable oil, sugar, salt, olive oil, sherry wine vinegar, shallots, kosher salt, gorgonzola

Taken from www.food.com/recipe/spinach-pecans-and-gorgonzola-salad-with-sherry-vinaigrette-198189 (may not work)