Warm Wilted Spinach Salad with Maple Dijon Vinaigrette

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Yield: Makes 4-6 servings

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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Preparation Method

To Toast Pecans:

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

To Make the Vinaigrette:

In a blender or 10-14 cup food processor, place shallot, vinegar, 1 tablespoon oil, mustard, maple syrup and salt.
Blend or process on medium for 30 seconds or until mixture is combined.
With blender or food processor running, slowly add oil in a very, very thin stream.*
Blend until mixture is well combined. Adjust seasoning if desired.
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:

Place spinach in large salad bowl. Lightly toss spinach with warm dressing.
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.