Spinach Salad with Oranges, Tasso Ham, and Spicy Caramelized Pecans

I found this salad dressing in an old cookbook of Louisiana
plantations’ recipes. Blood oranges are in season and available
locally; they make an especially attractive presentation. Any good
Cajun spice mixture will work for the pecans, but for a locally made
version, try Souileau’s. (For more about Souileau’s, see my 10/29/09
column at IT’s Web site.)

• Baby spinach, 1 handful per person
• 2 oranges, peel removed and cut into slices
• 3/4 c. diced Tasso ham, or substitute pepperoni, or spicy salami
• 3/4 c. spicy caramelized pecans – recipe follows
• Creole dressing:
• 1 c. olive oil
• 2 T. sugar
• 5 T. red wine vinegar   
• Coarsely ground black pepper
• 4 T. sour cream
• 1 T. chopped parsley, preferably flat-leaf
• 1 1/2 tsp. salt
• 1 T. minced garlic
• 1/2 tsp. dry mustard

Toss
spinach with just enough Creole dressing to lightly coat the greens.
Spread onto a large platter and garnish with oranges and ham. Sprinkle
pecans over the top and serve. To serve 6

This article appears in Feb 4-10, 2010.