BABY SPINACH SALAD WITH SMOKED HAM,
ROASTED CAULIFLOWER AND PECANS

1 head cauliflower
1 tablespoon olive oil
3/4 cup pecan halves
4 cups packed baby spinach leaves
8 ounces smoked ham, cut in thin strips
1/3 cup prepared balsamic vinaigrette
1/4 cup finely chopped red pepper (optional)

Heat oven to 400 degrees F.

Cut cauliflower to remove flowerets; discard core. Boil cauliflower in lightly salted water. Drain and set aside to cool slightly.

Spread cauliflower on baking sheet; drizzle with oil and toss to coat. Roast cauliflower 15 minutes or until just tender and edges begin to brown.

Meanwhile, on separate baking sheet, toast pecans in oven until slightly darkened and fragrant - 4 to 5 minutes.

TO SERVE:
Combine spinach leaves, ham, the warm cauliflower and pecans. Toss with vinaigrette and divide among serving plates. Garnish, if desired, with red pepper.

Makes 4 main-dish servings
Source: Georgia Pecan Commission