Candied Pecan, Pear, And Spinach Salad

• 2 tablespoons sugar
• 2 tablespoons light corn syrup
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground cardamom, divided
• 1/8 teaspoon cayenne
• 1/8 teaspoon ground cloves
• 1 cup pecan halves
• 3 tablespoons roasted pecan oil or extra-virgin olive oil
• 1 tablespoon Champagne vinegar
• 1/8 teaspoon pepper
• 1 tablespoon minced shallot
• 8 ounces baby spinach leaves
• 2 medium firm-ripe pears, thinly sliced

1. Preheat oven to 350u0b0. In a bowl, combine sugar, corn syrup, 1/4 tsp. each salt and cardamom, the cayenne, and cloves. Stir in nuts. Spread onto a rimmed baking sheet lined with parchment paper.
2. Bake, stirring once in a while with a fork, until syrup is deep golden, about 15 minutes. Stir again, then transfer nuts on paper to a work surface. Let nuts cool, breaking them up after 5 minutes.
3. Whisk oil, vinegar, pepper, shallot, and remaining 1/4 tsp. each salt and cardamom in a large bowl. Gently toss with spinach, pears, and nuts. Serve immediately.
4. Note: Nutritional analysis is per 1 1/2-cup serving.

sugar, light corn syrup, salt, ground cardamom, cayenne, ground cloves, pecan halves, pecan oil, vinegar, pepper, shallot, baby spinach

Taken from www.myrecipes.com/recipe/pecan-pear-spinach-salad (may not work)