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Justin Girouard's Warm Pecan Spinach Salad
Servings: 6
Ingredients
- 1 lb baby spinach
- 8 strips bacon, cut into thin ribbons
- 1 cup vegetable oil
- 1 teaspoon mustard
- 1/2 cup balsamic vinegar
- 1/2 cup honey
- 1 medium purple onion (1/2 sliced thin, 1/2 chopped small)
- 12 sprigs fresh thyme leaves
- 3 cup Cane River Pecan Pieces
- 2 cup Cane River Pecan Praline Pecans
- 30 large gulf shrimp, deveined and peeled with tails on
- 1 teaspoon salt and pinch of black pepper
Directions:
- Cook bacon ribbons in a small saucepan over medium heat until crispy. Strain bacon and reserve both the fat and meat. Allow fat to cool to about 85°F or liquid state.
- For the dressing: In a blender, combine mustard, balsamic vinegar, honey, chopped onion, thyme leaves, and 1/2 cup pecan pieces. Blend until smooth.
- Slowly drizzle in reserved bacon fat and vegetable oil while blending. Adjust consistency with 1/4 cup cold water if needed. Season with salt and pepper.
- Season and grill tail-on shrimp until cooked through.
- Warm the dressing by placing it in a sealed container in simmering water for 1 minute.
- In a large bowl, toss spinach, 2 cups praline pecans, and remaining pecan pieces with the dressing until evenly coated.
Categories: Soups and Salads, Justin Girouard,
You Will Need
Starting at $14.96
Pecan Pieces Bags
Starting at $32
Praline Pecans
