Cape Cod Spinach Salad with Garlic Crostini

You will love this Spinach Salad with Dried Cranberries, Pecans and Feta Cheese. This reminds me of the great summers I had at Cape Cod

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INGREDIENTS:

Salad:

• 1 small red onion, vertically sliced
• 8 to 9 cups spinach leaves, washed and patted dry
• 4 oz. feta cheese, crumbled
• 1/4 C. dried cranberries
• 1/2 cup pecans
• 1 T. Honey
• 2 T. Balsamic Vinegar
• 1 tsp Dijon Mustard
• Pinch of salt
• 1/4 c. olive oil
• Black pepper, freshly ground

Garlic Crostini:

• 1 T. olive oil
• 1 large garlic clove
• 12 thinly sliced crostini or other Artisan bread
• 1/2 C. pecan halves, toasted and very coarsely chopped

DIRECTIONS:

Quarter and thinly slice the red onion. Place the slices in cold water and allow to soak for 30 minutes. Drain and pat dry.

Meanwhile, make the crostini. Brush the bread slices with olive oil. Toast the slices in a 375°F oven until nicely browned. Peel the garlic clove and smash it. Rub the browned slices of bread with the garlic after they come out of the oven. Set the crostini aside.

Whisk together the Honey, Balsamic Vinegar, Dijon, olive oil, and pepper

Place the soaked onion slices, spinach, pecans, feta, cranberries in a large mixing bowl. Toss together with a large pinch of salt. Pour the dressing over the salad in the bowl, tossing well as you do. Taste and correct the seasoning with salt, pepper and vinegar. Serve with crostini.