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Cranberry Spinach Salad with Bleu Cheese 01/03/12

This is a wonderful winter salad to serve when you want to lighten your after holiday menu up a bit. Perfect alone or served with a light fish dish, such as grilled salmon.

Cranberry Spinach Salad with Bleu Cheese

1 cup pecan halves or pieces
3 quarts baby spinach leaves (about 8 oz.), rinsed and crisped
1/2 cup dried cranberries
1 cup crumbled Gorgonzola or other blue cheese (4 oz.)
3 tablespoons lemon-flavored extra-virgin olive oil
3 tablespoons regular olive oil plus 1/2 teaspoon grated lemon peel
1 tablespoon balsamic vinegar
Salt and pepper

In a shallow baking pan, bake pecans in a 350° oven until golden in the center (break one to check), 8 to 10 minutes. Let cool.

In a large bowl, gently mix spinach, pecans, cranberries, crumbled gorgonzola, olive oil, and vinegar. Season salad to taste with salt and pepper.