Name: Pear Avocado Salad with Mustard Cranberry Vinaigrette and Candied Pecans
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: ½ cup pecans, whole; 1 Tbsp honey; 1 tsp water; 2 tsp whole grain mustard; 1 pinch cayenne pepper; 1 gal kosher salt; 4 Tbsp unsweetened cranberry juice; 1 tsp Dijon mustard; 2 tsp Russian sweet mustard; 3 Tbsp canola oil; 1 Tbsp white wine vinegar; 2 tsp honey; 2 pinches kosher salt; 7 oz baby spinach leaves; 1 fresh pear, sliced into thin wedges; 1 avocado, diced; ¼ yellow pepper, thinly sliced; ½ medium shallot, finely slivered; 2 oz prosciutto, thinly sliced into strips; 2 Tbsp dried cranberries

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.

Grainy Mustard Candied Pecans

½ cup pecans, whole

1 Tbsp honey

1 tsp water

2 tsp whole grain mustard

1 pinch cayenne pepper

1 gal kosher salt

Mustard Cranberry Vinaigrette

4 Tbsp unsweetened cranberry juice

1 tsp Dijon mustard

2 tsp Russian sweet mustard

3 Tbsp canola oil

1 Tbsp white wine vinegar

2 tsp honey

2 pinches kosher salt

Salad

7 oz baby spinach leaves

1 fresh pear, sliced into thin wedges

1 avocado, diced

¼ yellow pepper, thinly sliced

½ medium shallot, finely slivered

2 oz prosciutto, thinly sliced into strips

2 Tbsp dried cranberries

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.

Wine Pairing Suggestion

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.