Pear & Spinach Salad with Goat Cheese, Red Onion, Caramelized Pecans, & a Dijon Vinaigrette

Salad Ingredients:
1/4 cup pecans, caramelized with 1 tablespoon of butter and 1 tablespoon of brown sugar
5 oz baby spinach
1 red pear, sliced
1/4 small red onion, thinly sliced
2 oz goat cheese, crumbled
freshly ground black pepper
sea salt flakes

Dijon Vinaigrette Ingredients:
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
salt and pepper to taste
1/3 cup olive oil

DIRECTIONS:
1. Prepare the caramelized pecans. In a small nonstick skillet add the pecans, butter, and brown sugar. Cook on low until the sugar caramelizes on the nuts, about 2-3 minutes. Let the nuts cool spread out on a piece of parchment paper.

2. Wash the spinach, slice the pear and onion. Crumble the goat cheese.

3. Mix the vinaigrette. Place the apple cider vinegar, honey, and dijon mustard in a small bowl and whisk to combine. Taste, and season with salt and freshly ground pepper, as desired.

4. Dress the spinach and onion with the vinaigrette. Top each salad with goat cheese crumbles, caramelized pecans, and slices of pear.