Fresh Spinach & Napa Cabbage Salad

1 bag Fresh spinach leaves, four good handfuls
½ head Napa cabbage, shredded
1½ cup Jicama, peeled & julienne
1 cup Spiced pecans (see recipe below)
½ cup Mandarin oranges
½ cup Fresh strawberries, sliced
½ cup Shaved Maui onions, or red onions
1 cup Raspberry-Balsamic Dressing (see recipe below)

Method:
Arrange spinach & napa cabbage together in center of plate; top with jicama, oranges & strawberries. Drizzle with raspberry-balsamic dressing and sprinkle pecans overall and finish with shaved onions. Serve immediately.

With Jicama, Spiced Pecans, Mandarin Oranges, Maui Onions & Raspberry-Balsamic Dressing

Spiced Pecans
4 tabl. Butter
1½ tabl. Worcestershire sauce
2 teas. Soy sauce
½ teas. Ground ginger
2 tabl. Brown sugar
2 cups Pecan halves
Few drops Tabasco sauce, or to taste
Salt to taste

Method:
Mix butter or oil and seasonings in mixing bowl. Add pecans and stir well to coat. Bake on sheet pan for 6 to 8 minutes at 350° or until pecans are light brown, stirring after 4 minutes. Watch carefully so they don't burn. Drain on paper towels. Store in tight container.

Raspberry-Balsamic Dressing

1 cup Fresh raspberries
½ cup Olive oil
½ cup Balsamic vinegar
½ cup Honey
1 tabl. Grated fresh ginger
1 teas. Salt
1 teas. Pepper

Method:
Place all ingredients in blender and puree until smooth, set aside until needed.

Bon Appetit,
Chef Devin Levine C.E.C.