Fresh Spinach Salad with Dried Cranberries and Pecans (Photo New Media Publishing)
Ingredients
- 2 large shallots, finely chopped
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 2/3 cup extra virgin olive oil
- 2 1/2 pounds spinach, coarse stems removed
- 1 cup dried cranberries
- 1 cup pecans, toasted
Directions
- Stir shallots together with vinegar, mustard, salt, and pepper. Whisk in oil until emulsified.
- Toss spinach with dressing and sprinkle with cranberries and pecans.
Provided by: Ian Knauer 
Source: Huffingtonpost
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