Pear & Candied Pecan Salad with Balsamic Vinaigrette

Candied Pecans: Add brown sugar, cinnamon, salt, vanilla and water to a small skillet on medium heat. Stir until the mixture starts to bubble, about 2 minutes. Add pecans to the skillet and stir for about 3 minutes. They should be completely coated in the sugar mix and have a fragrant smell. Pour onto a sheet of parchment paper and spread pecans out in an even layer. Once they’ve cooled down, break them into small pieces.

Balsamic Vinegar Dressing: Whisk together the vinegar, honey, mustard, salt, pepper, garlic and olive oil in a jar and refrigerate until ready to serve.

Salad: Pour spring mix into a large bowl. Layer on the sliced pears, pomegranate arils, pecans and cheese. Finish by pouring on dressing and gently toss to mix.

Candied Pecans:
Brown sugar, 4T;
Ground cinnamon, 1 tsp;
Sea Salt, 1 pinch;
Vanilla extract, 1/2 tsp;
Water, 1 T;
Pecans, 1 c

Dressing:
Balsamic vinegar, 1/4 c;
Honey, 2 T;
Dijon Mustard, 1 T;
Sea Salt, 1/2 tsp;
Pepper, 1/2 tsp;
Garlic, 1 minced clove;
Extra Virgin Olive oil, 3/4 c

Salad:
Spring mix, 10 oz;
Pear, 2 sliced;
Pomegranate seeds, 1 c;
Gorgonzola cheese, 1/3 c