Spinach Salad

Serves 4

• 1/2 cup pecans
• 2 Tablespoons Olive Oil
• 1 Tablespoon + 1 teaspoon Red Wine Vinegar
• 1 Tablespoon of honey
• 1/2 teaspoon of salt
• 1/2 teaspoon pepper
• 3 Tablespoons red onion-chopped finely
• 2 large red or green pears, quartered, cored and cut into slices
• 2 Tablespoons of golden raisins
• 1 bag prewashed baby spinach (6 ounces)
• 3 ounces blue cheese

1. Toast the pecans in a larger nonstick skillet over medium geat, stirring often for 3 to 4 min. until lightly browned and fragtant. Tip onto plate and let cool.

2. Whisk oil, vinegar, honey, salt and pepper in a salad bowl. Stiry in the onion, then pears and raisins. Add spinach and cheese and toss to coat.

*From Karen Marschel