Fall Salad

Sliced pear on spinach or other greens with a maple vinaegrette and topped with homemade candied pecans and shaved parmesan. I copied this recipe on a scrap of paper several years ago. I think it was from a magazine in fall of 2010 but don't remember which one. I have included the original measurements from the recipe but please note that I find 2 shallots to be too much. I use about a half shallot (or a tablespoon of finely diced onion) and sometimes saute it in a little olive oil first.

• Ready In: 15 mins
• Serves: 8
• Yields: 8 salads

Ingredients

• 3  tablespoons butter
• 3  tablespoons brown sugar
• 1  cup pecan halves
• 2  shallots, minced
• 2  tablespoons  balsamic vinegar
• 1  tablespoon Dijon mustard
• 1⁄2 cup olive oil
• 2  tablespoons maple syrup
• 10  ounces  Baby Spinach
• 1  red pears, sliced
• 1⁄2 cup  shaved parmesan cheese

Directions

1. 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.
2. Whisk together the shallots, balsamic vinegar, dijon mustard and maple syrup. Whisk in the olive oil until well blended.
3. Toss spinach with dressing; top with sliced pear, candied pecans and shaved parmesan cheese.