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. 1. Cut the pears in half and remove the core.

  2. 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.

  3. 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.

  4. Finish the spinach with caramelized pears, cranberries, maple pecans, and goat cheese. Enjoy!

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