Buca di Beppo® Warm Tomato & Spinach Salad
Makes 4 to 6 servings
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3 tablespoons balsamic vinegar
1 clove garlic, crushed
2 teaspoons sugar
¼ cup olive oil
3 plum tomatoes, cut into wedges ½ small red onion, cut into strips
4 ounces baby spinach
¼ cup crushed pecans
2 tablespoons crumbled goat cheese
1 clove garlic, crushed
2 teaspoons sugar
¼ cup olive oil
3 plum tomatoes, cut into wedges ½ small red onion, cut into strips
4 ounces baby spinach
¼ cup crushed pecans
2 tablespoons crumbled goat cheese
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To make dressing: In small bowl, combine vinegar, garlic and sugar. Whisk together, then drizzle in the olive oil and mix well. Place vinaigrette mixture in a small sauté pan with tomatoes and onions. Cook over medium heat just until it simmers.
To make dressing: In small bowl, combine vinegar, garlic and sugar. Whisk together, then drizzle in the olive oil and mix well. Place vinaigrette mixture in a small sauté pan with tomatoes and onions. Cook over medium heat just until it simmers.
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Place spinach on a plate. Top spinach with vinaigrette, tomatoes and onions. Garnish with pecans and goat cheese and serve.
Place spinach on a plate. Top spinach with vinaigrette, tomatoes and onions. Garnish with pecans and goat cheese and serve.
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