Spinach and Pear Salad with Apple Cider Vinaigrette

6-8 cups Spinach leaves, rinsed, dried and tough stems removed.

2 Anjou Pears, cored and thinly sliced

½ medium Red onion, thinly sliced

½ cup candied pecans

½ cup dried cranberries

½ cup crumbled goat cheese or blue cheese


1 clove garlic or shallot, minced

1 tbsp grainy Dijon mustard

¼ cup apple cider vinegar

¼ cup Maple syrup

2 tbsps. lemon juice

1/3 cup extra virgin olive oil

Salt & Pepper to taste

Candied Pecans:

1 tbsp butter

½ cup pecan halves

1 tbsp white or brown sugar

Melt butter in a saucepan over medium heat. Add pecans and sugar and cook 2-3 minutes stirring constantly until mixture is caramelized. Spread on waxed paper to cool.


In a small bowl or food processor, combine the shallot, Dijon mustard, vinegar, maple syrup, and lemon juice. Add the oil, whisking or processing until combined and thickened. Season with salt and pepper.

Combine all salad ingredients including pecans. Toss with the vinaigrette and serve.

Weekly Newsletter