Comfort foods abound during the holiday season making a fresh salad a welcome sight. This recipe fits in with either a brunch or dinner celebration. The bright red Forelle pears add to the festive flair of this salad. Serve this for week day dinners easily by making the candied pecans and dressing beforehand.

Spinach Salad with Pears and Candied Pecans

By Inspired by the Seasons

Dressing -

1/2 c olive oil
2 T white balsamic vinegar
2 tsp whole grain mustard
1 tsp sugar
1 tsp sea salt
3 green onions, white and light green parts diced

Place ingredients in a glass container with a tight fitting lid and shake until combined.

Candied pecans -

1/2 c pecans, chopped into 1/2" pieces
2 T sugar

Place chopped pecans in a medium sized sauce pan over medium heat and toast them stirring frequently for 4 minutes. Add sugar and continue to stir until sugar melts an coats the pecans. Immediately transfer to a parchment lined cookie tray to cool. Once completely cooked break into small pieces.

Salad -

10oz Spinach
2 Forelle or any firm pear variety, cored and cut into long thin slices
1/2 c candied pecans

Toss ingredients together with dressing and serve!