Spinach and Pear Salad with Apple Cider Vinaigrette

A healthly fresh tasting salad that pairs well with seafood, poultry and pork.

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 goat or blue cheese, crumbled

Vinaigrette:
1 clove garlic or shallot, minced
1 Tbsp. grainy Dijon mustard
¼ cup apple cider vinegar
¼ cup pure maple syrup
2 Tbsp. lemon juice. freshly squeezed
⅓ cup extra-virgin olive oil
sea salt
black pepper, freshly cracked

Candied Pecans:
1 Tbsp. butter
½ cup pecans, halved
1 Tbsp. raw 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.