3/4 cup pecans 2 teaspoons honey 1/8 teaspoon cayenne Salt 2 small red onions, cut into eight 1/4-inch-thick rings each 2 tablespoons olive oil Freshly ground black pepper 1/4 cup canola oil 1 1/2 teaspoons sherry vinegar 1 1/2 tablespoons red wine vinegar 1/8 teaspoon chopped garlic, mashed to a paste with a pinch of salt 4 ounces fresh goat cheese, in 4 equal pieces 6 ounces baby spinach ( about 6 cups tightly packed ) 2 medium peaches, pitted and thinly sliced
Preheat the oven to 350°F.
Put the pecans in a bowl. Add 1 teaspoon of the honey and toss to coat. Add the cayenne and season with salt. Toss well. Spread out on a cookie sheet and bake for 8 minutes. Remove from the oven and toss with the remaining teaspoon honey. Return to the oven and roast until golden and crisp, 8 more minutes. Remove the sheet from the oven, set aside, and let the pecans cool.
While the pecans are cooling, put the onions in a baking dish. Drizzle with 1 tablespoon of the olive oil, season with salt and pepper, and toss to coat the onions with the oil and seasoning. Spread the slices out in a single layer and roast until softened, approximately 10 minutes. When cool enough to handle, separate the slices into rings.
Make the vinaigrette: Put the canola oil, the remaining tablespoon olive oil, the sherry vinegar, red wine vinegar, and garlic paste in a small mixing bowl and whisk them together. Season with salt and pepper, and set aside.
Put the goat cheese on a baking dish and bake in the oven until softened, 4 to 6 minutes.
Put the spinach in a salad bowl. Add the pecans, peaches, onions, and vinaigrette. Toss and divide among 4 salad plates. Top each salad with a piece of warm cheese, and serve.