Baby Spinach Salad

ingredients

• 5 oz. (1 ¼ cup) pecans, halved
• 1/4 cup honey
• 1/2 teaspoon ground cayenne pepper
• 7 ounces (approximately 10 cups) baby spinach, rinsed, dried, stems removed
• 1 ripe red pear, peeled, cored and sliced lengthwise
• 3 ounces goat cheese, crumbled
• 1/3 cup Stonewall Kitchen Maple Balsamic Dressing

directions

Spicy Pecans:

1. Place a piece of wax paper on a work surface near the cook top.
2. Heat pecans in a non-stick sauté pan over low heat 2-3 minutes.
3. Pour honey over nuts. Stir to coat and warm nuts.
4. When nuts start to get sticky sprinkle with cayenne pepper.
5. Spread nuts on the wax paper, making sure to separate. Allow to cool.

Salad:

1. Place the baby spinach, pear, goat cheese and Maple Balsamic Dressing in a serving bowl. Gently toss.
2. Garnish with spicy pecans and serve.