Buca Di Peppo warm Tomato and Spinach Salad

1 red onion ( cut in wedges or slices)
4-6 roma tomatoes
16 oz fresh baby spinach
4 oz goat cheese, crumbled

Balsamic Vinagrette:

1/2 cup balsamic vinagrette
1 garlic clove (minced)
2 Tbsp. brown sugar
1 cup extra virgin olive oil

Place vinager, garlic, and sugar in mixing bowl, whisk rapidly by hand while drizzling in olive oil, mix well. Store in fridge until ready.

Pecans:

1 cup pecans
1/4 cup unsalted butter
1/4 cup brown sugar
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. cayenne pepper

Heat oven to 350. melt butter in saute pan, add sugar, cinnamon, salt, cayenne pepper & pecans. Spread pecans on cookie sheet and bake about 5-7 minutes, (watching carefully not to burn) Let cool.

1)Place Red onions and tomatoes in med glass bowl. microwave 2-3 minutes

2)Place spinach on large platter. spoon tomatoes and onion to the side of the spinach. pour dressing over spinach and lightly toss. Sprinkle salad with pecans and goat cheese.