Warm Chutney Spinach Salad

Our next Creative Cooking class will feature Brunch ideas.  It's easy enough to come up with quiche, coffee cakes, various french toasts or pancake recipes....but I think this salad would be a fine addition (it has fruit, bacon and eggs!)  The recipe I played with called for toasted nuts but I don't really think they are necessary.  Find Mango Chutney in your grocery aisle in the condiments by the chili sauce.  Use the rest of the chutney for dinner over a grilled steak...our favorite.  I love dried bing cherries.  You have to look a little harder for them but I love the taste.  Enjoy!           

Warm Chutney Spinach Salad                    
   
    2 tablespoons butter or margarine
    1 1/2 cups coarsely chopped pecans  (nuts optional)
    1 teaspoon salt
    1 teaspoon freshly ground pepper
    2 (6-ounce) packages fresh baby spinach

    6 bacon slices, cooked and largely crumbled
    1 cup dried cherries or cranberries
    2 hard-cooked eggs, finely chopped
    Warm Chutney Dressing 

Preparation

Melt butter in a nonstick skillet over medium-high heat; add pecans, and cook, stirring constantly, 2 minutes or until toasted. Remove from heat; add salt and pepper, tossing to coat. Drain pecans on paper towels.

Toss together pecans, spinach, bacon, and next 2 ingredients. Drizzle with Warm Chutney Dressing, gently tossing to coat. Serve immediately.
       
Ingredients

    6 tablespoons balsamic vinegar
    1/3 cup bottled mango chutney (I like Major Grey's)
    2 tablespoons Dijon mustard

    2 tablespoons honey
    2 garlic cloves, minced (or garlic salt)
    1/4 cup light olive oil

Preparation

Cook first 5 ingredients in a saucepan over medium heat, stirring constantly, 3 minutes. Stir in olive oil, blending well; cook 1 minute.