I get asked for this recipe every time I serve this salad.  So here it is… finally.  It’s especially good for the holidays.

Makes: 6 servings

• 2 cloves garlic, peeled and pressed or coarsely chopped
• 1/3 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon red wine vinegar
• 1-1/2 teaspoons Dijon mustard
• 1-1/2 teaspoons firmly packed brown sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1 cup pecan halves
• 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.)

1. 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. Put garlic, olive oil, balsamic vinegar, red wine vinegar, mustard, brown sugar, pepper and salt in a glass jar with a screw on lid.  Shake until blended well.
3. Put spinach, cranberries and gorgonzola in a Salad Bowl.  Add about 1/2 the dressing; mix gently to coat the leaves.  Add more dressing if needed.

Photo credit, Tami Hartley