Red pepper adds a snappy ingredient to the vinaigrette which makes this simple salad absolutely memorable. You can prepare the vinaigrette (step 1) earlier in the day and refrigerate. (Let it come to room temperature before tossing it with the spinach).

:

1/4 cup red pepper jelly or Franks red pepper sauce
2 tbsp cider vinegar
1 tbsp extra-virgin olive oil
1/8 tsp sea salt
1/8 tsp freshly ground black pepper
8 cups fresh organic baby spinach
1/4 cup (1 ounce) crumbled Gorgonzola cheese
1/4 cup dry-roasted almonds (optional)

1. Place jelly in a 1-cup glass measure. Microwave at HIGH 30 seconds. Add cider vinegar, oil, salt, and black pepper, stirring with a whisk until blended. Let it come to room temperature before tossing into spinach.
2. Combine spinach and cheese in a large bowl. Drizzle vinegar mixture over spinach mixture; toss gently. Sprinkle with almonds or nut of choice (optional). Serve immediately.