Spinach Salad with Candied Pecans, Pears and Brie

By slebel

Ingredients

• by Brian MacDonald.1/3 cup pecan halves 2 Tbsp orange juice concentrate, thawed
• 3 Tbsp icing sugar 2 Tbsp olive oil
• 1/4 tsp cinnamon 1 Tbsp balsamic vinegar
• 1/8 tsp allspice 1 tsp minced garlic
• 1/8 tsp nutmeg 1/2 tsp liquid honey
• 8 cups baby spinach leaves 1/2 tsp Dijon mustard
• 1 cup diced radicchio
• 1 large ripe pear, peeled, cored and diced
• 2 oz brie, diced

Preparation

Step 1

1.Preheat the oven to 350°F. Spray a baking sheet with cooking oil.
2.Rinse the pecans with cold water. Drain, but do not let them dry. Combine the icing sugar, cinnamon, allspice and nutmeg in a small bowl. Dip the pecans in the sugar mixture, coating them well. Spread on the prepared baking sheet.
3.Bake for 15 minutes in the center of the oven. Remove and cool. When they’re cool enough to handle, chop coarsely.
4.Combine the spinach, radicchio, pear and brie in a large serving bowl.
5.Whisk the juice concentrate, oil, 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.