Preheat the oven to 175 °C. Arrange 100 g pecans on a single layer on a baking sheet and roast in the preheated oven for 7-10 mins, until they just begin to darken. Remove from oven and set aside.
2 peaches peal and slice into bite-sized segments. Combine peaches,
125 g baby spinach and pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional if neccessary.
serves 4
Poppy- Dressing:
3 tbsp. sugar place in a blender. Combine the sugar with 120 ml Grauburgunder Wine-Vinegar, 1 pinch salt, 1 pinch ground dry mustard and 1 tbsp. onion, grated and process for about 20 seconds. With the blender on high, gradually add 240 ml Poppy Seed Oil in a slow, steady stream. Stir in 2 tbsp poppy seeds
yields ca. 10 servings
