- 1 package of spinach
- 1 fresh pear, thinly sliced or diced
- 1/2 cup of candied pecans
- 1/2 of crumbled gorgonzola cheese
To make candied pecans: Roast 2 cups pecan halves at 350 degrees for about 10 mins. In a skillet over medium melt ½ cup packed light brown sugar, 2 tbsp traditional balsamic, 2 tbsp. sweet butter oil.
Once mixture is reduced by half, mix in pecans until the are fully coated and begin to soften. Spread out on a baking sheet to cool, then crush to sprinkle atop your salad.