Spinach and Pear Salad

Prep Time:   15 minutes                  Number of Servings:  4

Salad Ingredients:

2 large, firm, ripe pears (Bosc, or Bartlett), peeled, cored, and sliced in half
1 tablespoon (15 mL) vegetable or grapeseed oil
2 tablespoons (30 mL) brown sugar
2 tablespoons (30 mL) balsamic vinegar
Kosher salt
Coarsely ground black pepper

4-5 cups of loosely packed fresh spinach leaves
1-2 cups of loosely packed arugula leaves, or other favourite greens

Dressing Ingredients:

3 tablespoons (45 mL) pear vinegar
2 teaspoons (10 mL) dijon mustard
1 teaspoon (5 mL) honey
½ cup (125 mL) extra virgin olive oil
Kosher salt
Freshly ground black pepper

½ cup candied pecans*
1/3 cup (85 mL) crumbled feta cheese
Drizzle of balsamic glaze**

 Method:

1. Prepare pears: Heat a sauté pan over medium heat. Add oil and prepared pear halves, core side down.  Saute for 4-5 minutes, or until golden.  Flip to the other side and continue to saute for a few more minutes.  The second side, because it is rounded, is a little more difficult to saute, but give it a few minutes on this side.  Flip it back to the core side.  Test with a sharp knife to ensure that the pears are tender.
2. Sprinkle the brown sugar over all;  add balsamic vinegar to de-glaze the pan. Remove from heat and gently turn the pears into a shallow bowl to cool. Sprinkle with salt and generous grinds of black pepper.
3. When the pears have cooled, cut the 4 halves into a total of 16 wedges.  If you can possibly leave the stem end in tact, you can fan the pear wedges out to make it a little more decorative.
   
4. Make the dressing:  In a small bowl, whisk together the vinegar, mustard, and honey.  Slowly whisk in the olive oil until a thick vinaigrette emerges. Salt and pepper to taste.
5. Assemble the salad:   Place the greens in a large salad bowl.   Gently fold in the vinaigrette.    Divide the salad among 4 salad plates. Place 4 pear wedges on top of the greens on each plate. Sprinkle with candied pecans and crumbled feta. Drizzle a little balsamic glaze overall.

* Candied pecans:   In a small bowl, coat ½ cup of whole pecans with a teaspoon of vegetable oil.  Sprinkle with a tablespoon of granulated sugar and a little salt; mix well, and toast in a skillet over low-medium heat for 4-5 minutes.   Shake up the pecans in the pan often as they toast, being careful not to burn them.

** Balsamic Glaze:   Pour about 1 cup of balsamic vinegar (you can use a plain, inexpensive variety for this purpose).  Over medium-high heat, reduce the vinegar until it has a thick and syrupy consistency, and has reduced to about ½ cup.   Remove from heat and stir in 2 teaspoons corn syrup.  Cool, and pour into a squeeze bottle.