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Salad
4
20 minutes
15 minutes
Olivelle
Get your taste buds going with this refreshing and hearty salad topped with caramelized pears, cumin maple pecans, and Rosemary Sea Salt.
2 Ripe Pears
2 Tbsp Avocado Oil
4 Tbsp Crisp Anjou Pear Balsamic Vinegar, divided
3 Tbsp Tuscan Herb Olive Oil
1/2 tsp Rosemary Sea Salt
Freshly Ground Black Pepper to taste
6 cups Spinach
1/2 cup Dried Cranberries
1/2 cup Cumin Maple Pecans
1/2 cup Goat, Feta or Blue Cheese
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 cheese. Enjoy!
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