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Baby Spinach Salad


    5 ounces (1 1/4 cup) pecans, halved, 1/4 cup honey, 1/2 teaspoon ground cayenne pepper
    7 ounces (approximately 10 cups) baby spinach, rinsed, dried, stems removed
    1 ripe red pear, peeled, cored and sliced lengthwise3 ounces goat cheese, crumbled1/3 cup,                         Stonewall Kitchen Maple Balsamic Dressing

     Directions: For the spicy pecans, place a piece of wax paper on a work surface near the cook top. Heat         pecans in a non-stick sauté pan over low heat 2-3 minutes. Pour honey over nuts. Stir to coat and warm         nuts. When nuts start to get sticky sprinkle with cayenne pepper. Spread nuts on the wax paper, making         sure to separate. Allow to cool. Place the baby spinach, pear, goat cheese and Maple Balsamic Dressing in a     serving bowl. Gently toss.