Taste of Fall Salad2/3 cup pecan halves
¼ cup OLIVE MILL Balsamic Vinegar
Dash cayenne pepper and cinnamon
3 T. sugar, divided
5 oz. spring mix salad greens
¼ cup OLIVE MILL olive oil
1 t. Dijon mustard
1/8 t. salt
1 medium pear, thinly sliced
¼ cup shredded Parmesan cheese
¼ cup OLIVE MILL Balsamic Vinegar
Dash cayenne pepper and cinnamon
3 T. sugar, divided
5 oz. spring mix salad greens
¼ cup OLIVE MILL olive oil
1 t. Dijon mustard
1/8 t. salt
1 medium pear, thinly sliced
¼ cup shredded Parmesan cheese
In large skillet, cook pecans, 2 T vinegar, cayenne and cinnamon over medium heat until toasted. Sprinkle with 1 T. sugar. Cook 2-4 minutes. Spread on foil to cool. Place salad greens in a large bowl. Combine the oil, mustard, salt and remaining vinegar and sugar, drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on salad plates. Sprinkle with cheese.
