Buca di Beppo Warm Tomato & Spinach Salad
3 tablespoons balsamic vinegar
1 clove garlic, crushed
2 teaspoons sugar
1/4 cup olive oil
3 plum tomatoes, cut into wedges ½ small red onion, cut into strips
4 ounces baby spinach
1/4 cup crushed pecans
2 tablespoons crumbled goat cheese
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.
Place spinach on a plate. Top spinach with vinaigrette, tomatoes and onions.
Garnish with pecans and goat cheese and serve.
Makes 4 to 6 servings
Source: Buca di Beppo