Such a great week! Hope yours has been, too! I had lots of help making it a great one and had the perfect "set-up" for this fabulous week starting Monday.
Through a friendship started at a cooking class I taught on spices, I was invited to share a dinner of delicious food and inspiring conversation Monday evening. Everyone there had a focus on health and it was wonderful to have people on the same page...peas in a pod.
While I shared a salad last Friday, I am feeling the love and this was one of the dishes served at the dinner. It features pears which are a favorite winter fruit of mine. So festive and pretty. One of the Christmas salads I serve every year is pear-based and of the 22 paint colors in my house, two have pear in the name! They pair beautifully with oranges and purples. The only dilemma for making this salad...which gorgeous pear to use??? Thank you so much Dr. Bishop and Christina for sharing this recipe!
Spinach and Pear Salad with Spiced Nuts
Baby spinach leaves or fresh mixed greens
1-2 pears, sliced
1/2 cup spiced nuts (recipe below)
1/4 cup dried cranberries or raisins
1/2 cup crumbled goat cheese (optional)
Combine all ingredients in a large bowl.
Top with oil and vinegar dressing.
(1/4 cup balsamic vinegar, 1 Tablespoon apple cider vinegar, 1 cup extra virgin olive oil, ground black pepper, sea salt)
1/2 cup local honey
1-2 cups pecans, almonds or walnuts
1 teaspoon cinnamon
1/4 teaspoon cayenne pepper (optional)
Combine all ingredients in bowl and toss till nuts are completely coated. Spread nuts on a cookie sheet in a a single layer and toast at 300 degrees, tossing occasionally, until fragrant, about 4-5 minutes. Serve on top of salad or eat by themselves.