Spinach Salad With Strawberries, Gorgonzola And Glazed Pecans

• 2 1/2 cups pecan halves
• 1 1/2 tablespoons honey
• 1 pinch cayenne pepper
• 1 package baby spinach Fresh, washed and dried
• 16 ounces strawberries Fresh, washed, dried and sliced
• 3 ounces gorgonzola cheese
• 1 whole sweet onion chopped
• 1 teaspoon olive oil
• 1 cup balsamic vinaigrette dressing

1. In a saute pan over medium-high heat, toast pecans until slightly browned, shaking pan frequently to prevent nuts from burning, about 3-5 minutes. Add honey and cayenne pepper, stir until nuts are completely coated, and let simmer 3-4 minutes.
2. Remove pecans from the heat and spread them on a plate or a cookie sheet to cool.
3. Meanwhile, heat oil in a medium saute pan on medium-high. Add onions and saute, stirring frequently, until nicely caramelized, about 10 minutes.
4. Plating: arrange spinach on plates and top with sliced strawberries, caramelized onions, toasted pecans, and Gorgonzola. Drizzle with dressing and serve.

pecan halves, honey, cayenne pepper, baby spinach, strawberries, gorgonzola cheese, sweet onion, olive oil, balsamic vinaigrette dressing

Taken from www.yummly.com/recipe/Spinach-Salad-With-Strawberries_-Gorgonzola-and-Glazed-Pecans-1671334 (may not work)