Spinach Salad Dressing With Cider VinegarThe leaves soften ever so slightly without truly wilting. I added tangy pickled onions, briny Pecorino, and toasted pecans. The vinaigrette itself has depth and nuttiness from the brown butter, plus a zing of balsamic and some sharpness from Dijon mustard. I love how the vinaigrette brings this particular salad together, but Im also looking forward to trying it on other sturdy salads, like ones with kale or farro. I think it has bacon dressing beat for this reason it has that same unctuousness, but more adaptability in application. Pecorino Romano. 14 cup toasted pecans. Dijon mustard. 1 teaspoon honey. In a large bowl, toss the spinach with the cheese, pecans, and pickled onion. Heat the butter in a small saucepan or skillet over medium heat. Once the butter has melted, begin whisking and continue cooking until it becomes light brown and smells nutty, about 3 minutes. Remove from heat and whisk in the mustard, honey, and vinegar until emulsified. This is a salad I have also made for years, but I go the lazy mans route. I use bottled dressing. Seven Seas Red Wine Vinaigrette. Drizzle the warm dressing over the salad, toss to combine, and serve immediately. Recipe Notes. To gauge when the butter is properly browned, I go more by aroma than color. Once my kitchen fills with that deliciously nutty scent, I know its ready. Im partial to balsamic, but other vinegars, like red wine and sherry, work in the recipe too. With its rather lengthy title, Janies Spinach Salad is a mouthful. Cucumbers, radishes, and creamy mint dressing toss for a perfectly.