CRANBERRY PEAR SALAD WITH ROASTED PECANS by CHEF DAN:

Serves 2

INGREDIENTS:

3 tablespoon olive oil

1 tablespoon balsamic vinegar

1 teaspoon brown sugar

1 teaspoon garlic, minced

Sea salt and freshly ground black pepper to taste

2 cups spinach

1 pear, thinly sliced

1/3-cup fresh cranberries or dried tart cranberries

3 tablespoon feta cheese

1/3-cup roasted pecans (recipe to follow)

SWEET AND SPICY ROASTED PECANS:

1 cup pecans

1-1/2-tablespoon melted butter

1/2 teaspoon EACH cinnamon

1 teaspoons chili powder, and cumin

1/4 -teaspoon EACH cayenne and ground ginger

1 tablespoon pure Maple Syrup

DIRECTIONS:

1.   Whisk olive oil and next 5 ingredients in a bowl for dressing.

2.   Combine spinach and next 4 ingredients in a bowl.

3.   Pour dressing over salad and toss.

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Spread pecans on a baking sheet in a single layer.

2.   Roast for 12 minutes, shaking pan occasionally, until golden brown.

3.   Toss with melted butter, and next 6 ingredients while nuts are still hot.

ENJOY DAN:                                  HALLEJUAH!! HALLEJUAH!!