Candied Pecan, Pear, and Spinach Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A little corn syrup is the secret to keeping the candied nuts in this salad from crystallizing. (And they make a great quick appetizer or gift from your kitchen too.) Ingredients:
2 tablespoons sugar |
2 tablespoons light corn syrup |
1/2 teaspoon salt, divided |
1/2 teaspoon ground cardamom, divided |
1/8 teaspoon cayenne |
1/8 teaspoon ground cloves |
1 cup pecan halves |
3 tablespoons roasted pecan oil or extra-virgin olive oil |
1 tablespoon champagne vinegar |
1/8 teaspoon pepper |
1 tablespoon minced shallot |
8 ounces baby spinach leaves |
2 medium firm-ripe pears, thinly sliced |
Directions:
1. Preheat oven to 350°. In a bowl, combine sugar, corn syrup, 1/4 tsp. each salt and cardamom, the cayenne, and cloves. Stir in nuts. Spread onto a rimmed baking sheet lined with parchment paper.
2. Bake, stirring once in a while with a fork, until syrup is deep golden, about 15 minutes. Stir again, then transfer nuts on paper to a work surface. Let nuts cool, breaking them up after 5 minutes.
3. Whisk oil, vinegar, pepper, shallot, and remaining 1/4 tsp. each salt and cardamom in a large bowl. Gently toss with spinach, pears, and nuts. Serve immediately.
4. Note: Nutritional analysis is per 1 1/2-cup serving.
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