Sauteed Pear & Spinach Salad - cooking recipe

Ingredients

1/4 cup chopped pecans
1 tablespoon olive oil
3 bosc pears
1 teaspoon brown sugar
1 tablespoon minced shallot
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup apple juice
2 teaspoons cider vinegar
1 teaspoon Dijon mustard
6 ounces Baby Spinach
1/2 cup gorgonzola

Preparation

Peel, core and cut pears into 1/2 inch slices. Toast pecans in a skillet over medium heat for around 3 minutes, set aside. Add 2 tsps of oil to the skillet and increase the heat to medium high. Add your sliced pears and sprinkle with brown sugar. Do not stir, let the brown sugar some what crystalize on the ingredients. Cook the pears about 5 minutes or until lightly browned on the bottom. Stir to melt the brown sugar and transfer to a plate.
Add remaining 1 tsp of oil to pan and add shallot, salt and pepper. Stir for about 3 seconds and add pple juice, cider vinegar, and mustard. Whisk for 3-4 minutes or until slightly reduced. Add pears.
Place cleaned spinach in a serving bowl - top with pears and dressing. Toss all together and divide salad on plates. Arrange the gorgonzola and pecans on top and serve immediately.