Autumn Spinach Salad

• for the salad
• 1 packet baby spinach leaves
• 1/4 cup cup thinly sliced red onion
• 1/4 cup dried cranberries
• 1 bosc pear peeled and cut into thin slices
• 1/3 cup toasted or candied pecans
• for the vinaigrette
• 1 teaspoon cranberry horseradish mustard (or other fruited Dijon mustard)
• 1 tablespoon balsamic vinegar (or other fruity balsamic)
• 1 teaspoon Maple syrup
• 1/2 teaspoon sea salt
• 4 tablespoons orange infused olive oil (or add 1 tsp grated orange zest and plain olive oil)

1. Place spinach leaves in a low salad bowl.
2. Arrange onions, pears, cranberries and nuts over the greens in a decorative fashion.
3. Mix the mustard, vinegar, maple syrup and salt together, whisk until blended.
4. Whisk in the oil, one Tbsp at a time. If using plain oil, stir in the grated orange zest.
5. Drizzle the vinaigrette over the salad, and serve.

salad, baby spinach, red onion, cranberries, bosc pear, pecans, vinaigrette, cranberry horseradish, balsamic vinegar, maple syrup, salt, orange infused olive oil

Taken from food52.com/recipes/1731-autumn-spinach-salad (may not work)