Menu
Serves 2-3. This salad is so tasty and with the pecans, pears and easy yet delicious maple-balsamic vinaigrette, it is perfectly at home on a table for any fall feast.
For the Salad:
1 Bartlett Pear, thinly sliced
3-4 cups Spinach-Arugula Mix
Maple Balsamic Vinaigrette, recipe follows
Candied Pecans, recipe follows
Maple-Balsamic Vinaigrette
1 tsp Sweet Yellow Onion OR 1 Small Shallot, finely chopped
4 tsp Maple Syrup
2 tsp White Balsamic Vinegar
1 tsp Dijon Mustard
⅛ tsp Sea Salt
Dash of Black Pepper
4 tbsp (Extra Virgin) Olive Oil
Candied Pecans
1 cup Raw Pecans
2 tbsp Agave or Maple
For the Candied Pecans:
Coat pecans in agave or maple. Spread across a plate. Cover and set aside. I let these set overnight to allow the pecans to absorb as much of the excess moisture as is possible.
For the Salad:
Toss pears, spinach and arugula in a medium mixing bowl. Top with candied pecans and set aside while you make your dressing.
For the Dressing:
Combine all ingredients except the olive oil. Stir to combine then add the oil while stirring in. If allowed to sit, you will want to shake or stir to combine immediately prior to pouring onto the salad.
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