Ingredients
2/3 cup pecan halves
1/4 cup balsamic vinegar, divided
Dash cayenne pepper
Dash ground cinnamon
3 tbsp. sugar, divided
1 (5 oz.) pkg. spring mix salad greens
1/4 cup olive oil
1 tsp. Dijon mustard
1/8 tsp. salt
1 medium pear, thinly sliced
1/4 cup shredded Parmesan cheese
Preparation
In a large heavy skillet, cook the pecans, 2 tablespoons vinegar, cayenne and cinnmaon over medium heat until nuts are toasted, about 4 minutes. Sprinkle with 1 tablespoon sugar. Cook and stir for 2 to 4 minutes or until sugar is melted. 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 six salad plates. Sprinkle with cheese.
