Spinach Salad with Roasted Pecans and Raspberry Vinaigrette


Pecans: 1/2 cup
Red Onion: 1/2 medium
Baby Spinach: 100 gr
Butter: 1 tbsp
Sugar: 1 tbsp
Sweet Raspberry Vinaigrette: 2-3 tbsp
Parsley: 1 tbsp, finely chopped
Fresh Raspberries: 50 gr
Aged Balsamic Vinegar


1. In a frying pan, melt the butter. Add pecans and sugar and cook for 10 min on medium heat. Let roasted pecans cool for a while.
2. Chop the onion into thin slices.
3. Mix chopped onion, spinach and raspberry vinaigrette.
4. Place the mix on a plate.
5. Add the roasted pecans and fresh raspberries.
6. Garnish the plate with chopped parsley and drizzle aged balsamic vinegar over the salad