Warm Wilted Spinach Salad with Maple Dijon Vinaigrette

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.