Red pepper jelly adds a snappy note to the vinaigrette that makes this simple salad memorable. You can prepare the vinaigrette earlier in the day and refrigerate; let it come to room temperature before tossing it with the spinach.
1/4 cup red pepper jelly
2 tablespoons cider vinegar
1 tablespoon extra-virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
8 cups fresh baby spinach
1/4 cup (1 ounce) crumbled Gorgonzola cheese
1/4 cup dry-roasted pistachios
How to Make It
Place jelly in a 1-cup glass measure. Microwave at HIGH 30 seconds. Add cider vinegar, oil, salt, and black pepper, stirring with a whisk until blended. Cool to room temperature.
Combine spinach and cheese in a large bowl. Drizzle vinegar mixture over spinach mixture; toss well. Sprinkle with nuts. Serve immediately.
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Made for my husband's birthday - huge hit! Added thinly sliced red onion. Served with pan seared salmon and twice baked potatoes....and a bottle of Schweiger Vineyards Extended Family Cuvee. Delicious! Great flavor combination.
Very tasty, but I felt it needed a little something more. Maybe red onions, cherry tomatoes....something. I will make it again, perhaps with modifications. I served it with Tourtiere, and it was a lovely accompaniment.
My family loved this salad. It is great for a special occasion or family meal. I used almonds instead of pistachios and feta instead of gorgonzola just because that's what I had on hand. The dressing would be good on any kind of green salad. I will make this one again!