Maria's Spinach Salad with Carmalized Red Onion and Goat Cheese

For the Salad:
8 Cups of Fresh Baby Spinach
1 Medium Red Onion, thinly sliced wedges
1/2 Cup Pecans, large chop
1/3 Cup Goat cheese, crumbled
2 Tbl Olive Oil
Kosher Salt

For the Citris Dressing:
1 tsp lemon zest
2 Tbl freshly squeezed lemon juice
2 Tbl freshly squeezed orange juice
1 Tbl Dijon mustard
2 tsp Honey
1/4 tsp fresh thyme leaves, minced
1/4 tsp fine salt
1/4 Cup Olive Oil

Preheat oven to 350 degrees F.

Slice the red onion into thin wedges, toss with olive oil, salt to taste, and spread out on baking sheet. Roast in preheated oven until soft and carmalized to a light brown, about 20 minutes. Set aside to cool.

Chop the pecans and toast in a dry saute pan over low heat until golden. Remove from pan and set aside to cool.

Make the Dressing:
Whisk the lemon zest, lemon juice, orange juice, Dijon mustard, honey, theym, and salt in a bowl until well mixed. Gradually whisk in the oil to make a smooth slightly thick dressing.

Place the baby spinach and carmalized onions in a large bowl and toss with some of the dressing as needed: Spinach should be lightly coated.

Divide among 8 plates and garnish with toasted pecans and goat cheese. Serve immediately

Number of Servings: 8

Recipe submitted by SparkPeople user MOUNTAINBABE1.