Port Wine Spinach Salad With Sweet and Spicy Pecans

• Dressing
• port wine↗1 cup
• balsamic vinegar↗1 tablespoon
• lemon juice↗1 tablespoon
• extra virgin olive oil↗3 tablespoons
• Nuts
• pecans or walnuts↗1⁄2 cup

  or 1/2 cup walnuts

• confectioners' sugar↗1 tablespoon
• canola oil↗1 teaspoon
• salt↗1⁄8 teaspoon
• cinnamon↗1⁄8 teaspoon

  (or more)

• cayenne pepper↗1⁄4 teaspoon
• Salad
• spinach or baby greens↗12 cups

  this dressing sticks better to soft lettuces

• apples or pears↗2

  cut into thin wedges

• ounce blue cheese, cut into pieces (or more)↗1
• red onions, cut into eighths and sliced (optional) or 1 -2 shallot, minced (optional)↗1⁄4

Step-by-step instructions

1. 1

   To make dressing, reduce port wine to 3 tablespoons.

2. 2

   Transfer port syrup to another container, and whisk in balsamic vinegar, lemon juice, and olive oil. Dressing may be made in advance, and re-whisked before serving.

3. 3

   Bring water to a boil in a medium pot. Using a strainer or sieve, dip nuts in boiling water for one minute (this removes some of the bitterness).

4. 4

   Transfer nuts to a bowl and immediately sprinkle with sugar. Mix until all of the sugar is melted.

5. 5

   Heat canola oil on medium high heat in a nonstick pan. Sauté nuts for a few minutes. The nuts will become sort of candied.

6. 6

   Scatter nuts on a plate and sprinkle with spices. Toss to coast. Stir occasionally as nuts are cooling. Nuts may be kept for up to one week.

7. 7

   Toss spinach with dressing, and arrange apples, red onions, nuts, and blue cheese over the salad.