Pear and Pecan Salad
Pear and pecan salad comes together quickly, tossed in a homemade dressing that makes the best light lunch or a show stopping appetizer for holiday meals and special occasions.
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Servings: 2
Ingredients
- 4 cups baby spinach
- 1 ripe pear sliced
- ½ cup pecans toasted
- 1 ounce goat cheese crumbled
For the dressing (makes extra):
- ½ cup extra virgin olive oil
- ½ cup white wine vinegar or champagne vinegar
- 1 teaspoon maple syrup
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon Dijon mustard
Instructions
- In a bowl, add spinach, pear, pecans, and goat cheese.
- In a separate bowl, add oil, vinegar, maple syrup, salt, pepper, and mustard and whisk well.
- Serve salad with dressing on the side. Leftover dressing can stay in the refrigerator for 2 weeks.