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In a large bowl, arrange spinach and red onion
slices and top with
toasted pecans and crumbled blue cheese.
In a small saucepan, warm the garlic in the olive
oil to allow its
flavor to diffuse into the oil. Then add molasses,
vinegar and
pepper. Whisking constantly, bring almost to a
boil, remove from heat
and cool until just warm. Pour into a shakeable
container, shake and
pour over salad. Serve immediately.
