| | Directions |
- For pecans, ring sugar, butter, water, salt and cinnamon to boil in small sauce pan.
- Add pecans and coat with glazing.
- Continue boiling for 2-3 minutes.
- Spread on cookie sheet to cool. They should be crunchy.
- For dressing, bring wine to a boil and cook for 1 minute, remove from heat.
- Add vinegar, sugar and salt, stir until sugar is dissolved.
- Add oil and stir vigorously or shake well.
- Toss spinach, strawberries, onion and warm sausage with dressing.
- Sprinkle each plated serving with 1/4 cup pecans.
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Servings: 4
|  | | Ingredients | | - | | SALAD: |
| - | | 9 ounces prewashed baby spinach leaves |
| - | | 8 ounces strawberries - fresh, washed and sliced |
| - | | 1 sweet red onion - sliced |
| - | | 16 ounces Sweet basil sausage - grilled and sliced |
| - | | GLAZED PECANS: |
| - | | 1/4 cup dark brown sugar - packed |
| - | | 1 tablespoon butter |
| - | | 1 tablespoon water |
| - | | 1/2 teaspoon cinnamon |
| - | | dash of salt |
| - | | 1 cup pecan pieces |
| - | | BALSAMIC RED WINE DRESSING: |
| - | | 1/2 cup balsamic vinegar |
| - | | 1/2 cup Red Cooking Wine |
| - | | 1/2 cup canola oil |
| - | | 1/3 cup sugar |
| - | | 1/2 teaspoon salt |
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