BUCA DI BEPPO FORT WORTH RECIPES

Steps:

• In 3 quart sauce pan, heat olive oil over medium heat.
• Add onion and garlic and cook until golden brown.
• Add tomatoes and salt.
• Bring to boil, then cook over low heat for 30 minutes stirring often.
• Turn off heat and add basil.

Steps:

• Balsamic Vinaigrette Dressing:.
• Place balsamic vinegar, garlic and brown sugar in mixing bowl.
• whisk rapidly by hand while drizzling in the olive oil mix well.
• Place in glass jar and store in fridge until needed.
• Pecan's: Preheat oven 350°F.
• Melt butter in saute pan.
• Add brown sugar, cinnamon, salt, cayenne pepper and pecan pieces; mix well.
• Spread pecans on cookie sheet and bake about 5-7 minutes watch carefully to not burn.
• Remove from oven and let cool.
• Salad: Place red onion and tomato wedges in medium glass bowl.
• Stir Balsamic Vinaigrette and pour some of the dressing (leave the rest for top of salad) over the onions and tomatoes.
• Microwave for about 2-3 minutes.
• Place spinach on large plate.
• Using large spoon, place tomatoes AROUND the spinach not on top.
• Place the onions on TOP of the spinach.
• Pour some of the dressing over the salad coating as desired and mix well.
• Sprinkle pecans and goat cheese over salad.