Spinach and Pear Salad with Candied Pecans and Balsamic Dressing

Ingredients

• Salad:
• 1 CSA bag spinach (8oz)
• 2 pears, chopped
• 1 cup candied pecans
• Dressing:
• Makes about ½ cup dressing.
• 2½ Tbsp. balsamic vinegar
• 2 Tbsp. apple cider vinegar
• 1 tsp. Dijon mustard
• 2 Tbsp. olive oil
• 2 Tbsp. pure maple syrup
• ¼ Tbsp. sea salt
• Candied pecans:
• ¼ cup brown sugar
• 1 Tbsp. olive oil
• 1 Tbsp. balsamic vinegar
• 1 cup pecan halves

Instructions

1. Whisk together Dressing ingredients. Put salad ingredients in a large bowl, pour dressing over salad, toss well and serve.
2. In a skillet, stir together sugar, olive oil, and vinegar over medium heat until the sugar melts and the syrup bubbles, 1-2 min. Stir in the pecans until they are evenly coated and toasted, 5-6 min. Spread the nuts out on a piece of parchment paper and separate using two forks. Cool completely.

Notes