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KEEP SCREEN ON

Yield: Makes 4-6 servings

Ingredients
Ingredients
1 cup halved pecans or walnuts

1 tablespoon butter, melted

1 small shallot, peeled, finely diced

2 tablespoons sherry vinegar

1 tablespoon walnut or canola oil

2 teaspoons Dijon mustard

3 tablespoons maple syrup

1/2 teaspoon salt

3/4 cup canola oil

Salt and freshly ground black pepper

12 ounces fresh spinach leaves, washed, dried, stems removed

4 ounces fresh chèvre or goat cheese, crumbled

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Based on 7 ratings

Preparation Method

To Toast Pecans:

  1. Preheat Wolf oven on CONVECTION at 300°F.
  2. Toss nuts with 1 tablespoon melted butter.
  3. Place on baking sheet and lightly toast for 20 minutes.
  4. Cool and set aside.

To Make the Vinaigrette:

  1. In a blender or 10-14 cup food processor, place shallot, vinegar, 1 tablespoon oil, mustard, maple syrup and salt.
  2. Blend or process on medium for 30 seconds or until mixture is combined.
  3. With blender or food processor running, slowly add oil in a very, very thin stream.*
  4. Blend until mixture is well combined. Adjust seasoning if desired.
  5. Heat vinaigrette:
    • Wolf Microwave Oven: In 2-cup glass measure, microwave sauce for 1 to 1 1/2 minutes, stirring after 1 minute.
    • Wolf Cooktop: In 2-quart saucepan on Wolf cooktop over medium heat, bring sauce just to a boil.

To Assemble Salad:

  1. Place spinach in large salad bowl. Lightly toss spinach with warm dressing.
  2. Top with crumbled chèvre cheese and toasted nuts. Serve immediately.

* Food processors have a small opening in small food pusher. Pour oil into it so oil will slowly enter the food processor bowl.