Harvest Salad

• 2 tablespoons golden raisins, chopped
• 1 small shallot, chopped
• Juice of 1/2 lemon
• 2 tablespoons red wine vinegar
• 2 ounces chopped walnuts (on baking aisle)
• 1 small crisp apple, quartered, cored, and thinly sliced
• 1 Forelle or Seckel pear (the little guys), quartered, cored, and sliced
• 3 cups arugula, chopped
• 3 cups baby spinach, chopped
• 1/4 cup extra-virgin olive oil (EVOO) (eyeball it)
• Salt and freshly ground black pepper

1. In a small bowl combine the raisins, shallot, lemon juice, and red wine vinegar and let stand for 10 minutes.
2. In a small skillet over medium-low heat toast the nuts for 3 to 4 minutes.
3. Remove from the heat and reserve.
4. Combine the fruit with the greens.
5. Whisk the EVOO into the dressing.
6. Dress the salad and toss.
7. Season with salt and pepper and garnish with the toasted walnuts.

golden raisins, shallot, lemon, red wine vinegar, walnuts, apple, pear, arugula, baby spinach, extravirgin olive oil, salt

Taken from www.epicurious.com/recipes/food/views/harvest-salad-374852 (may not work)