Spinach Salad with Pears, Almonds and Cranberries
Red wine vinegar
2 tsp(s), coarse, ground
2 tsp(s), maple-flavoured suggested
2 tsp(s), minced
¼ pinch, freshly ground
6 oz, fresh, baby leaves (about 8 cups)
1 large, red, ripe, cored, thinly sliced into 12 pieces*
6 tbsp(s), unsalted, dry-roasted**
- In a small bowl, whisk together vinegar, water, oil, mustard, syrup, shallots, salt and pepper until blended; pour 1/4 cup of dressing into a large bowl. Add spinach and toss until coated.
- Arrange 2 cups of dressed spinach on each of 4 salad plates. Top each with 3 pear slices and then sprinkle each with 1 1/2 tablespoons of almonds and 1 tablespoon of dried cranberries. Drizzle each salad with about 1 tablespoon of remaining dressing and serve. Yields 1 salad per serving.