Hot Spinach Salad

Ingredients

• 2 (10 ounce) packages baby spinach, rinsed and dried
• 1 red onion, thinly sliced
• 1 1/2 cups toasted, chopped pecans
• 8 ounces crumbled blue cheese
• 1 1/2 cups balsamic vinegar
• 2 teaspoons molasses
• 1 clove garlic, crushed
• 1/2 teaspoon ground black pepper
• 2/3 cup olive oil

Directions

In a large bowl, arrange spinach and red onion slices and top with toasted pecans and crumbled blue cheese.

In a small saucepan, warm the garlic in the olive oil to allow its flavor to diffuse into the oil. Then add molasses, vinegar and pepper. Whisking constantly, bring almost to a boil, remove from heat and cool until just warm. Pour into a shakeable container, shake and pour over salad. Serve immediately.