1/2 cup of Captain Rodney's Boucon Glaze*
2 Tbsp Boscoli Balsamic Vinegar*
1 tsp garlic powder
1 tsp salt
3/4 cup Boscoli Olive Oil*

6 ounces of fresh baby spinach
2 Tbsp sun-dried tomatoes
2 Tbsp roasted pecans
2 Tbsp golden raisins
1 tsp toasted sesame seeds
1/4 cup bleu cheese crumbles
2 Tbsp Boscoli Kalamata Olive Salad*

*Available in our Gourmet Department

Combine glaze, vinegar, garlic and salt in blender and mix well. Slowly add oil until well blended. In a large bowl, pour 1/3 cup of the vinaigrette over spinach, tomatoes, pecans, raisins and sesame seeds. Toss until leaves are evenly coated. Garnish with bleu cheese crumbles and olive salad.

*Available in The Little Traveler’s Gourmet Food Dept.