Fall Salad

• 3 tablespoons butter
• 3 tablespoons brown sugar
• 1 cup pecan halves
• 2 shallots, minced
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 12 cup olive oil
• 2 tablespoons maple syrup
• 10 ounces Baby Spinach
• 1 red pears, sliced
• 12 cup shaved parmesan cheese

1. Melt butter over medium heat and add brown sugar and pecans.
2. Cook for 3-5 minutes stirring often until lightly browned.
3. Watch carefully so the nuts don't burn.
4. Whisk together the shallots, balsamic vinegar, dijon mustard and maple syrup.
5. Whisk in the olive oil until well blended.
6. Toss spinach with dressing; top with sliced pear, candied pecans and shaved parmesan cheese.

butter, brown sugar, pecan halves, shallots, balsamic vinegar, mustard, olive oil, maple syrup, spinach, red pears, parmesan cheese

Taken from www.food.com/recipe/fall-salad-492401 (may not work)