Caramelized Pear and Pecan Salad
2 ripe Pears
2 Tbsp Avocado Oil
4 Tbsp Crisp Anjou Pear Balsamic Vinegar, divided
3 Tbsp Tuscan Herb EV Olive Oil
½ tsp Wild Rosemary Sea Salt
Freshly Ground Black Pepper, to taste
6 cups Spinach
½ cup dried Cranberries
½ cup Cumin Maple Pecans (see recipe)
½ cup Goat Cheese (or feta or blue)
1. Cut the pears in half and remove the core.
Heat a sauté pan with the avocado oil. Once warm, add the pears, centers down and cook until golden in color, 3-5 minutes. Turn the pears over, drizzle with 2 Tbsp Pear Balsamic Vinegar, and cover the pan. Cook until soft and caramelized, about 10 minutes longer.
Meanwhile, in a small bowl whisk together the remaining 2 Tbsp Pear Balsamic Vinegar, Tuscan Herb oil, Rosemary Sea Salt, and pepper. Toss the dressing with the spinach and arrange on a large serving platter.
Finish the spinach with caramelized pears, cranberries, maple pecans, and goat cheese. Enjoy!