Spinach Salad with Pears, Almonds and Cranberries

By ldelmas

Ingredients

• 2 Tbsp red wine vinegar
• 2 Tbsp water
• 2 Tbsp olive oil
• 2 tsp mustard, coarse, ground
• 2 tsp pancake syrup, maple-flavored suggested
• 2 tsp shallot(s), minced
• 1/4 tsp table salt
• 1/4 tsp black pepper, freshly ground
• 6 oz spinach, fresh, baby leaves (about 8 cups)
• 1 large pear(s), red, ripe, cored, thinly sliced into 12 pieces*
• 6 Tbsp chopped almonds, unsalted, dry-roasted**
• 1/4 cup(s) dried cranberries

Preparation

Step 1

In a small bowl, whisk together vinegar, water, oil, mustard, syrup, shallots, salt and pepper until blended; pour 1/4 cup of dressing into a large bowl. Add spinach and toss until coated.


Arrange 2 cups of dressed spinach on each of 4 salad plates. Top each with 3 pear slices and then sprinkle each with 1 1/2 tablespoons of almonds and 1 tablespoon of dried cranberries. Drizzle each salad with about 1 tablespoon of remaining dressing and serve. Yields 1 salad per serving.
Notes
*Red pears add beautiful color to this salad but feel free to substitute any ripe pear.

**If you can’t find roasted almonds, roast your own by spreading almonds on a baking sheet and roasting them in a 350ºF oven for 10 minutes.

In summer months, swap ripe peaches or nectarines for the pears