Spinach Salad With Candied Pecans, Pears And Brie

Serves: 8 Servings
Source: Rose Reisman

Ingredients:

Candied Pecans

• 1/3 cup pecans
• 3 Tbsp icing sugar
• 1/4 tsp cinnamon
• 1/8 tsp allspice
• 1/8 tsp nutmeg

Salad

• 8 cups baby spinach leaves
• 1 cup diced radicchio
• 1 large ripe pear, peeled, cored and diced
• 2 oz brie, diced

Dressing

• 2 Tbsp thawed orange juice concentrate
• 2 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 tsp minced garlic
• 1/2 tsp liquid honey
• 1/2 tsp Dijon mustard

Instructions:

1. Preheat oven or toaster oven to 350°F. Spray baking sheet or toaster oven pan with vegetable spray.
2. To make the candied pecans, rinse the pecans with cold water. Drain, but do not
   let dry. In a small bowl, combine the icing sugar, cinnamon, allspice and nutmeg. Dip the pecans in this mixture to coat well. Spread on the prepared baking sheet. Bake for 15 minutes. Cool and chop
3. To make the salad, in a large bowl, combine the spinach, radicchio, pear and brie.
4. To make the dressing, in a small bowl, whisk together the orange juice concentrate,
   olive oil, vinegar, garlic, honey and mustard. Pour over the salad and toss to coat.
   4.Garnish with the candied pecans and chicken (if using).