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Spinach Pear and Goat Cheese Salad

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Spinach, Pear & Goat Cheese Salad

1/4 cup coarsely chopped pecans
1 tablespoon grape seed oil, divided
3 Bosc pears, peeled, cored, and cut into 1/2-inch slices
1 teaspoon agave nectar
1 tablespoon minced shallot
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup apple juice
2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
1 (6-ounce) bag organic baby spinach
2 ounces (about 1/2 cup) Goat Cheese if preferred

Directions:

Toast the pecans in a skillet over medium heat for 3 minutes, set aside. Add 2 teaspoons grape seed oil to the same skillet, and increase heat to medium-high. Add pears, and sprinkle with agave nectar; do not stir. Cook the pears 5 minutes or until lightly browned on bottom. Transfer the pears to a plate.

Add remaining 1 teaspoon oil to pan. Add shallot, salt, and pepper. Stir 30 seconds or until fragrant. Add apple juice, cider vinegar, and mustard. Whisk; simmer 3–4 minutes or until slightly reduced. Add pears. Place spinach in a large serving bowl. Pour pears and dressing on top, and toss. Divide salad evenly among 4 plates. Arrange Goat Cheese and pecans on top. Serve

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