Servings: 4 to 5

For the Piquant Dressing:
2 Cups Heinz ketchup
2 Cups pure olive oil
1 Cup red wine vinegar
1/2 Cup tarragon vinegar
1/2 Cup extra-virgin olive oil
1 Tablespoon kosher salt
1 Tablespoon Dijon or Creole mustard
1 Tablespoon freshly ground black pepper
1/2 Tablespoon paprika
1/2 sweet onion, diced
6 hard-boiled eggs, chopped

For the Spiced Pecans:
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon hot paprika
1 teaspoon pure red chile powder
1 1/2 teaspoons kosher salt
1/4 cup sugar
1 large white egg
1/4 cup sorghum (or maple) syrup
1 pound raw pecan halves

For the Spinach Salad:
6 cups spinach leaves, washed and stems trimmed
1 cup fresh basil leaves
1/2 cup blue cheese, crumbled
1 cup croutons

Preheat the oven to 315 degrees F.

Make the dressing: 

  1. In a medium bowl, whisk together all of the dressing ingredients except the eggs
  2. Fold in the eggs and set aside. You’ll likely have more than enough for this salad so save some in the refrigerator for another day

Make the spiced pecans: 

  1. In a small bowl, whisk together all the dry ingredients for the spiced pecans in a bowl
  2. In a large bowl, whisk the egg white and maple syrup to loosen the egg white
  3. Toss the pecans in the mixture
  4. Add the dry ingredients and toss until all of the pecans are evenly coated
  5. Spread the pecans out on a sheet pan and roast them, stirring and turning intermittently, until toasted and somewhat dry, 20 to 25 minutes
  6. Let cool for 1 to 2 hours, until they become crunchy

Make the spinach salad:

  1. In a large bowl, toss the spinach
  2. Leaves with the dressing, as desired
  3. Toss with the spiced pecans, basil, blue cheese and croutons and serve
  4. Enjoy!