8 cups baby spinach
1/2 cup pecans, toasted and chopped**
1/3 cup Gorgonzola cheese or feta or ½ and ½
1/2 cup dried cranberries
** toast pecans: coat in vegetable oil and sprinkle kosher salt. Put in the oven or toaster oven until they are aromatic…about 7 mins **
Dressing
1/2 cup olive oil 1/4 cup balsamic vinegar
2 small shallots, chopped 1 Tbsp Dijon mustard
Salt and pepper to taste 1 Tbsp sugar
Mix all ingredients in blender. Pour over spinach, just enough to coat. Then top salad with pecans, gorgonzola, and cranberries
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