Spinach Salad With Candied Pears, Pecans And Brie

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1/3 cup pecan halves
• 3 tablespoons icing sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1/8 teaspoon nutmeg
• 8 cups spinach leaves
• 1 cup diced radicchio
• 1 large ripe pear, peeled, cored and diced
• 2 ounces brie cheese, diced
• 4 ounces sliced grilled chicken (optional) or 4 ounces seafood (optional)
• 2 tablespoons thawed orange juice concentrate
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon minced garlic
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon liquid honey

Recipe

• 1 preheat oven to 350 degrees. spray baking sheet with vegetable spray.
• 2 to make the candied pecans, rinse the pecans with cold water.
• 3 drain but do not let dry.
• 4 in a small bowl, combine the icing sugar, cinnamon, allspice and nutmeg.
• 5 dip the pecans in this mixture to coat well.
• 6 spread them on the prepared baking sheet.
• 7 bake for 15 minutes.
• 8 cool and chop.
• 9 to make the salad, combine the spinach, radicchio, pear and brie in a large bowl.
• 10 to make the dressing, whisk together the orange juice concentrate, olive oil, vinegar, garlic, honey and mustard.
• 11 pour over the salad and toss to coat.
• 12 garnish with the candied pecans and chicken/seafood (if using.).