Spinach, Pear and Cranberry Salad

By abwinejelly

Ingredients

• 2 T balsamic vinegar
• 2 t whole-grain mustard
• 1 t sugar
• 1/2 C extra virgin Olive oil
• 1/2 C coarsely chopped pecans
• 1 (10 oz.) bag baby spinach
• 2 firm, ripe medium pears, quartered, cored and thinly sliced
• 1/4 small red onion, thinly sliced
• 1/3 C sweetened dried cranberries

Preparation

Step 1

For the dressing, in a small bowl whisk together vinegar, mustard and sugar. Gradually whisk in oil, whisking until incorporated. Season with salt and pepper to taste.

In a small skillet cook pecans over medium heat, stirring occasionally, until lightly toasted (do not over brown). Remove from skillet and let cool.

In a large bowl combine spinach, pears and onion. Whisk dressing and drizzle over spinach; toss to coat. Sprinkle with cranberries and pecans and serve