Ingredients
2/3 cup pecan halves1/4 cup balsamic vinegar, dividedDash cayenne pepperDash ground cinnamon3 tablespoons sugar, divided1 package (5 ounces) spring mix salad greens1/4 cup olive oil1 teaspoon Dijon mustard1/8 teaspoon salt1 medium pear, thinly sliced1/4 cup shredded Parmesan cheese
Preparation
In a large heavy 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.
