 Spinach Pear Salad with Maple Vinaigrette
- 1 bag of baby spinach, washed
- 1 pear or apple sliced thinly
- ½ cup toasted or candied pecans or walnuts
- ½ cup of crumbled bleu cheese or gorgonzola cheese
Arrange in a shallow bowl.
Dressing
- 2 Tablespoons rice or white wine vinegar
- 2 tablespoons Vermont real maple syrup
- 1 Teaspoon Dijon mustard
- 4 or 5 Tablespoons canola oil
- Salt and pepper
Whisk or shake well and pour over salad. Tips
- You can use mesclun salad greens
- You can use any fruit you choose
- To toast nuts bake at 350 degrees for 8 to 10 minutes, but watch carefully because nuts burn quickly
- Use real maple syrup, not pancake syrup
- Do not use yellow mustard
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