A delightful spinach salad with a warm maple dressing, perfect for any occasion.
Toast the pecans in a dry skillet over low heat until fragrant, stirring frequently.
Keep an eye on the pecans to avoid burning them; they toast quickly.
Combine the spinach and cucumber in a large salad bowl.
Use a mix of baby spinach and arugula for added flavor.
Heat the olive oil in a skillet over medium heat. Add the minced shallot and cook until softened.
Stir constantly to ensure the shallot cooks evenly.
Add the vinegar and maple syrup to the skillet, bringing the mixture to a gentle boil.
Whisk the dressing continuously to combine the ingredients smoothly.
Pour the warm dressing over the spinach and cucumber, tossing to coat evenly.
Serve the salad immediately to enjoy the warm dressing.
Top the salad with shredded cheddar cheese and toasted pecans.
For a gourmet touch, sprinkle some freshly cracked black pepper on top.
Continua nella nostra app per un'esperienza migliore
