Ingredients
- 2/3 cup pecan halves
- 1/4 cup balsamic vinegar
- dash of cayenne pepper
- dash ground cinnamon
- 3 tablespoons sugar
- 1 package spring mix salad greens
- 1/2 olive oil
- 1 teaspoon dijon mustard
- 1/8 teaspoon salt
- 1 medium pear, thinly sliced
- 1/4 cup shredded parmesan cheese
Directions:
- In a large skillet, cook the pecans, 2 tablespoons vinegar, cayenne, and cinnamon over medium heat until nuts are toasted, about 4 minutes. Sprinkle with 1 tablespoon sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
- Place salad greens in a large bowl. In a small bowl, whisk the oil, mustard, salt and remaining vinegar and sugar; drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on six salad plates. Sprinkle with cheese.