Spinach, Pear, And Goat Cheese Salad With Pecans

• 1/4 cup coarsely chopped pecans
• 1 tablespoon canola oil, divided
• 3 Bosc pears, peeled, cored, and cut into 1/2-inch slices
• 1 teaspoon brown sugar
• 1 tablespoon minced shallot
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup apple juice
• 2 teaspoons cider vinegar
• 1 teaspoon Dijon mustard
• 1 (6-ounce) bag baby spinach
• 2 ounces Gorgonzola cheese (about 1/2 cup)

1. Toast the pecans in a skillet over medium heat for 3 minutes or until fragrant; set aside. Add 2 teaspoons canola oil to the same skillet, and increase heat to medium-high. Add pears, and sprinkle with brown sugar; do not stir. Cook the pears 5 minutes or until lightly browned on bottom. Stir to melt the brown sugar. Transfer the pears to a plate.
2. Add remaining 1 teaspoon oil to pan. Add shallot, salt, and pepper. Stir 30 seconds or until fragrant. Add apple juice, cider vinegar, and mustard. Whisk; simmer 3-4 minutes or until slightly reduced. Add pears.
3. Place spinach in a large serving bowl. Pour pears and dressing on top, and toss. Divide salad evenly among 4 plates. Arrange Gorgonzola and pecans on top. Serve immediately.

pecans, canola oil, brown sugar, shallot, kosher salt, freshly ground black pepper, apple juice, cider vinegar, mustard, baby spinach, gorgonzola cheese

Taken from www.myrecipes.com/recipe/spinach-pear-goat-cheese-salad-with-pecans (may not work)