Salad with Candied Pecans, Pear and Cheese

ingredients

For the candied pecans:
1/3 cup pecan halves
3 Tbsp. icing sugar
1/8 tsp allspice
1/4 tsp cinnamon
1/8 tsp nutmeg

For the dressing:
2 Tbsp. orange juice concentrate, thawed
2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 tsp. minced garlic
1/2 tsp. liquid honey
1/2 tsp. Dijon mustard

For the salad:
8 cups baby spinach leaves (or used mixed greens)
1 cup diced radicchio
1 large ripe pear, peeled, cored and thinly sliced or cut into match-sticks
2 oz brie, diced (or try goat, Gorgonzola or blue cheese)

Preheat the oven to 350° F. Spray a baking sheet with cooking oil.

Rinse the pecans with cold water. Drain, but do not let them dry. Combine the icing sugar, cinnamon, allspice and nutmeg in a small bowl. Dip the pecans in the sugar mixture, coating them well. Spread on the prepared baking sheet.

Bake for 8-15 minutes in the centre of the oven (Keep an eye on them as they will burn quickly). Remove and cool. Set aside.

Combine the spinach, radicchio, pear and brie in a large serving bowl.

Whisk the juice concentrate, oil, vinegar, garlic, honey and mustard together in a small bowl. Pour the dressing over the salad and toss to coat. Garnish with the candied pecans.

* Candied pecans can be made ahead and stored in an air-tight container for up to 2 weeks.

Adapted from a Rose Reisman recipe. www.artoflivingwell.ca