Let us start you off with our first recipe! Very refreshing for those warm nights at the beach!
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
1. (OPTIONAL) 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.
2. In a large bowl, gently mix spinach, pecans, cranberries, crumbled Gorgonzola, olive oil, and vinegar. Season salad to taste with salt and pepper.