Monday, January 16, 2017
Mixed Greens Salad with Pears, Candied Pecans, and Honey Vinaigrette
1/2 cup pecans
2 tablespoons brown sugar
1/2 cup extra virgin olive oil
1/4 cup honey
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups spring mix (about 1 reg size prewashed bag)
4 cups baby spinach (about 1 reg size prewashed bag)
1 large pear, cored and thinly sliced
1/3 cup dried cranberries and blueberries (or just 1/3 cup dried cranberries)
3-4 tablespoons crumbled feta cheese
In a non-stick skillet combine the pecans and sugar and cook, stirring constantly, until the sugar has melted and coated the pecans. You want to cook it on medium low and make sure you remove from heat before the sugar burns.
In a mason jar with a tight lid combine oil, honey, vinegar, mustard, salt, and pepper. Screw on the lid tightly and shake until all ingredients are fully combined.
In a large bowl mix together the salad greens. Pour dressing over and toss. Add pears and toss gently. Top with cranberries/blueberries and feta. Serve.