Spinach Salad with Candied Pecans,Pears and Brie

By CarrieG

Alicia Bagnall

Ingredients

• 1/3 c pecan halves
• 3 Tbsp icing sugar
• 1/4 tsp cinnamon
• 1/8 tsp all spice
• 1/8 tsp nutmeg
• 2 Tbsp orange juice concentrate,thawed
• 2 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 tsp minced garlic
• 1/2 tsp liquid honey
• 1/2 tsp Dijon mustard
• 8 c baby spinach leaves
• 1 c diced radicchio
• 1 large pear,peeled,cored and diced
• 2 oz brie,diced
• Optional:1/2 c dried cranberries,mandarin oranges

Preparation

Step 1

Preheat oven to 350 F
Spray baking sheet with cooking oil
Rinse the pecans with cold water
Drain,but do not let them dry
Combine the icing sugar and spices in a small bowl
Dip the pecans in the sugar mixture,coating them well
Spread on a prepared cookie sheet
Bake for 10 min
Remove and cool
When cool enough chop coarsely
Combine the spinach,radicchio,pear and brie in a large salad bowl
Whisk the juice concentrate,vinegar,garlic,honey and mustard together in a small bowl
Pour the dressing over the salad and toss to coat
Garnish with the candied pecans
*Note-you could easily make this into a main meal by adding some grilled chicken or shrimp