Cranberry Spinach Salad With Gorgonzola

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1 cup pecan halves or pieces

3 quarts baby spinach leaves (about 8 oz.), rinsed and crisped

1/2 cup dried cranberries

1 cup crumbled gorgonzola or other blue cheese (4 oz.)

3 tablespoons lemon-flavored extra-virgin olive oil


3 tablespoons regular olive oil plus 1/2 teaspoon grated lemon peel

1 tablespoon balsamic vinegar

Salt and pepper

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