This delightful spinach salad combines the sweetness of candied nuts with the freshness of fruits, creating a perfect balance of flavors.
Reduce the port wine in a saucepan over medium heat until it thickens to about a quarter of its original volume.
Stir occasionally to prevent burning and ensure even reduction.
Whisk the reduced port wine with balsamic vinegar, lemon juice, and olive oil in a mixing bowl until well combined.
Taste the dressing and adjust the acidity by adding more lemon juice if needed.
Boil water in a medium pot. Dip the pecans and walnuts in the boiling water for one minute using a strainer.
This step helps remove bitterness from the nuts and prepares them for candying.
Transfer the nuts to a bowl and sprinkle with confectioners' sugar. Mix until the sugar melts and coats the nuts evenly.
Ensure the nuts are still warm for the sugar to melt and adhere properly.
Heat canola oil in a nonstick pan over medium-high heat. Sauté the sugared nuts until they caramelize slightly.
Stir constantly to prevent burning and achieve an even caramelization.
Sprinkle the caramelized nuts with cinnamon and cayenne pepper while they are still warm. Let them cool completely.
Cooling the nuts allows the coating to set and enhances their crunch.
Toss the spinach with the prepared dressing in a large bowl.
Add the dressing gradually to avoid overdressing the salad.
Arrange the dressed spinach on plates and top with sliced apples, pears, red onions, blue cheese, and candied nuts.
For a beautiful presentation, layer the ingredients evenly and garnish with extra nuts.
Serve the salad immediately and enjoy the delightful combination of flavors and textures.
Pair with a light white wine or sparkling water for a refreshing meal.
Continua nella nostra app per un'esperienza migliore
