Servings: Serves 4.
Prep Time: 10 mins
Total Time: 25 mins
| Measurement / QTY | Indredients | Notes |
|---|---|---|
| 1/4 cup | Maureen’s Gourmet Pepper Jam | |
| 2 tbsp. | Cider cinergar | |
| 1 tbsp. | Extra-virgin olive oil | |
| 1/8 tsp. | Kosher salt | |
| 1/4 cup | Gorgonzola cheese | (crumbled) |
| 1/8 tsp. | Black pepper | (ground) |
| 1/4 cup | Dry-roasted pistachios | |
| 8 cups | Fresh baby spincah | |
| *You can skip the fresh jalapeno chili peppers for a less spicy glaze. | ||
- Place Maureen’s Gourmet Pepper Jam in a 1-cup glass measure. Microwave on HIGH for 30 seconds.
- Add cider vinegar, oil, salt, and black pepper, stirring with a whisk until blended. Cool to room temperature.
- Combine spinach and cheese in a large bowl.
- Drizzle vinegar mixture over spinach mixture; toss well.
- Sprinkle with nuts. Serve immediately.