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.

Ham w/ Mustard Glaze

This is a nice glaze that gives the ham a a wonderful flavor without being too sweet.

(for a 10-12 lb. Ham)

1/2 cup brown sugar
1/2 to 1 tsp. dry mustard
2 Tbsp. frozen fruit juice

Combine ingredients and microwave for 1 min. Glaze ham 1/2 way through cooking, and continue to baste until ham is done.