Ingredients:
1/3 cup pecan halves
3 tablespoons icing sugar
1/4 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg
8 cups spinach leaves
1 cup diced radicchio
1 large ripe pears, peeled, cored and diced
2 ounces brie cheese, diced
4 ounces sliced grilled chicken (optional) or 4 ounces seafood (optional)
2 tablespoons thawed orange juice concentrate
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon liquid honey
Directions:
Preheat oven to 350 degrees. Spray baking sheet with vegetable spray.
To make the candied pecans, rinse the pecans with cold water.
Drain but do not let dry.
In a small bowl, combine the icing sugar, cinnamon, allspice and nutmeg.
Dip the pecans in this mixture to coat well.
Spread them on the prepared baking sheet.
Bake for 15 minutes.
Cool and Chop.
To make the salad, combine the spinach, radicchio, pear and brie in a large bowl.
To make the dressing, whisk together the orange juice concentrate, olive oil, vinegar, garlic, honey and mustard.
Pour over the salad and toss to coat.
Garnish with the candied pecans and chicken/seafood (if using.).
Servings: 8
Time preparation: 20 min.
Time total: 35 min.