Sweet, salty and savoury ingredients come together in a spinach salad that is about to become one of your favourites. It works equally well as a side salad to impress the family or company or as a satisfying lunch entree.
Preheat oven to 350° F (180° C). In a bowl combine the honey, water, cayenne, mustard and salt. Add pecans to the mustard mixture and thoroughly combine. Place nuts on a baking sheet lined with parchment paper. Bake approximately 4-5 minutes, stirring occasionally, until nuts are dark golden in colour and the syrup is bubbly. Cool.
Combine vinaigrette ingredients in a glass jar and shake vigorously until combined and thickened. Refrigerate until ready to use.
Place the spinach in a bowl with half of the avocado, pepper, shallot and prosciutto. Reserve the remainder of the ingredients to garnish the salads. Season to taste with salt and pepper. Toss with dressing as desired. Divide salad onto four plates and garnish with remaining ingredients. Top with pear wedges and candied pecans.
In this salad and dressing where pears, cranberries and avocado all call for a fruit-forward wine, a new world Pinot Noir is a suggestion. It has a silky texture and seductive aromas and flavours including strawberry, cherry, raspberry and even violet and cinnamon.
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 377
- % Daily Value *
- Total Fat 28.3g44%
- Saturated Fat 2.1g11%
- Trans Fat 0g
- Cholesterol 13.9mg5%
- Total Carbohydrate 27.8g10%
- Dietary Fiber 5.3g22%
- Sugars 11g
- Protein 8.9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 350° F (180° C). In a bowl combine the honey, water, cayenne, mustard and salt. Add pecans to the mustard mixture and thoroughly combine. Place nuts on a baking sheet lined with parchment paper. Bake approximately 4-5 minutes, stirring occasionally, until nuts are dark golden in colour and the syrup is bubbly. Cool.
Combine vinaigrette ingredients in a glass jar and shake vigorously until combined and thickened. Refrigerate until ready to use.
Place the spinach in a bowl with half of the avocado, pepper, shallot and prosciutto. Reserve the remainder of the ingredients to garnish the salads. Season to taste with salt and pepper. Toss with dressing as desired. Divide salad onto four plates and garnish with remaining ingredients. Top with pear wedges and candied pecans.
In this salad and dressing where pears, cranberries and avocado all call for a fruit-forward wine, a new world Pinot Noir is a suggestion. It has a silky texture and seductive aromas and flavours including strawberry, cherry, raspberry and even violet and cinnamon.
