Mendo Bistro Recipe

Warm Spinach Salad with Gorganzola and
Spiced Pecans

Try this simple warm salad from Fort Bragg's Mendo Bistro at home. The warm dressing just wilts the leaves, and makes for a savory, decadent start to any WineCountry meal. Pair with a Gewurtztraminer, like the local Navarro 2004 Gewürztraminer, Estate Bottled.

Spinach Salad Dressing
6 oz Sherry vinegar
1 bunch parsley, chopped
2 Tbs chopped garlic
1 red onion, chopped fine
Salt & pepper to taste
1 1/2 cups olive oil
Combine ingredients up to oil in food processor.
With machine running drizzle in oil.

Spiced Pecans
1/4 cup sugar
2 Tbs water
1 tsp cinnamon
2 tsp cayenne
1/2 can pecans

Dissolve sugar in water, add spices and toss nuts.
Spray a cookie sheet with nonstick vegetable spray, place nuts
in single layer and roast for 5 minutes in medium oven.

To make salad
Heat 2 oz of dressing with 6 or 7 sundried (or ovendried, we make our own from organic tomatoes from Commanche Creek Farms) tomatoes.

Have in a bowl a handful of washed and drained spinach,
a few chunks of Gorgonzola cheese and 10-12 spiced pecans.
Pour hot dressing over the salad, toss and enjoy.

Mendo Bistro Recipe

Warm Spinach Salad with Gorganzola and Spiced Pecans

Warm Spinach Salad with Gorganzola and
Spiced Pecans