Spinach Salad With Candied Pecans Pears And Brie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is one of the most requested salads in my catering business. The salad is great alone, or you can easily make it a main course by adding grilled chicken. Don't let the long list of ingredients scare you. Ingredients:
1/3 c. pecan halves |
3 tbsp. icing sugar |
1/4 tsp. cinnamon |
1/8 tsp. allspice |
1/8 tsp. nutmeg |
2 tbsp. orange juice concentrate, thawed |
2 tbsp. olive oil |
1 tbsp. balsamic vinegar |
1 tsp. minced garlic |
1/2 tsp. honey |
1/2 tsp. dijon mustard |
8 c. baby spinach leaves |
1 c. radicchio |
1 large ripe pear, peeled, cored and diced |
2 oz. brie, diced |
Directions:
1. Preheat oven to 350*. Spray baking sheet with cooking oil.
2. Rinse the pecans with cold water. Drain, but don't let them dry. Combine the icing sugar, cinnamon, allspice and nutmeg in a small bowl. Dip the pecans in the sugar mixture, coating well. Spread on the baking sheet.
3. Bake for 15 minutes in the center of oven. Remove and cool. When cool enough to handle, coarsely chop them.
4. Combine the spinach, radicchio pear and brie in a large serving bowl.
5. Whisk together the orange juice concentrate, oil, vinegar, garlic, honey and mustard in small bowl. Pour over salad and toss to coat. Garnish with candied pecans.
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