Recipe: Spinach, Pear, and Goat Cheese Salad with Pecans

Spinach, Pear, and Goat Cheese Salad with Pecans

Ingredients

• 1/4 cup coarsely chopped pecans
• 1 tablespoon canola oil, divided
• 3 Bosc pears, peeled, cored, and cut into 1/2-inch slices
• 1 teaspoon brown sugar
• 1 tablespoon minced shallot
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup apple juice
• 2 teaspoons cider vinegar
• 1 teaspoon Dijon mustard
• 1 (6-ounce) bag baby spinach
• 2 ounces Gorgonzola cheese (about 1/2 cup)
  
  Directions
  1. Toast the pecans in a skillet over medium heat for 3 minutes or until fragrant; set aside. Add 2 teaspoons canola oil to the same skillet, and increase heat to medium-high. Add pears, and sprinkle with brown sugar; do not stir. Cook the pears 5 minutes or until lightly browned on bottom. Stir to melt the brown sugar. Transfer the pears to a plate.
  2. Add remaining 1 teaspoon oil to pan. Add shallot, salt, and pepper. Stir 30 seconds or until fragrant. Add apple juice, cider vinegar, and mustard. Whisk; simmer 3–4 minutes or until slightly reduced. Add pears.
  3. Place spinach in a large serving bowl. Pour pears and dressing on top, and toss. Divide salad evenly among 4 plates. Arrange Gorgonzola and pecans on top. Serve immediately.
  
  Credit: Recipe is property of www.myrecipes.com