INGREDIENTS
Candied Pecans
- 2 tablespoons butter
- 1 cup pecan halves
- 2 tablespoons sugar of choice
- 1 teaspoon ground cinnamon
Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- salt and pepper to taste
- Spinach Salad
- 226g baby spinach
- 2 apples thinly sliced
- 3/4 cup pomegranate arils
- 1/4-1/2 cup feta cheese
- candied pecans
WHAT TO DO
Candied Pecans
- Melt butter in a medium skillet over medium to medium-low heat. Add the pecans, sugar, and cinnamon. Cook, stirring frequently, until the pecans start to toast. About 3-5 minutes.
- Transfer pecans to a piece of parchment paper to cool. Let cool completely before adding to the salad.
Vinaigrette
- Whisk together all vinaigrette ingredients until well blended.
- Spinach Salad
- Toss together all salad ingredients or arrange in a pleasing manner. Serve with the vinaigrette.
Sourced from www.countrysidecravings.com
