Fall Salad
- Ready In:
- 15mins
- Ingredients:
- 11
- Yields:
-
8 salads
- Serves:
- 8
ingredients
- 44.37 ml butter
- 44.37 ml brown sugar
- 236.59 ml pecan halves
- 2 shallots, minced
- 29.58 ml balsamic vinegar
- 14.79 ml Dijon mustard
- 118.29 ml olive oil
- 29.58 ml maple syrup
- 283.49 g Baby Spinach
- 1 red pears, sliced
- 118.29 ml shaved parmesan cheese
directions
- Melt butter over medium heat and add brown sugar and pecans. Cook for 3-5 minutes stirring often until lightly browned. Watch carefully so the nuts don't burn.
- Whisk together the shallots, balsamic vinegar, dijon mustard and maple syrup. Whisk in the olive oil until well blended.
- Toss spinach with dressing; top with sliced pear, candied pecans and shaved parmesan cheese.
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