Blueberry and Toasted Pecan Salad
1/2 cup pecan halves
2 tbl butter melted
1 cup fresh blueberries
5 cup fresh spinach leaves or leaf greens rinsed dried
1/2 cup extra-virgin olive oil
3 tbl good quality balsamic vinegar
Coat pecan halves with melted butter and toast in a preheated 350 degree oven about 15 minutes, cool. In a large bowl, toss pecan halves, fresh blueberries, and spinach.
To make vinaigrette, whisk together olive oil and balsamic vinegar. Drizzle salad with the vinaigrette and serve immediately.
This recipe yields 4 servings.