Spiced Pecan Pear Salad with Maple-Mustard Vinaigrette

Makes 6 servings

8 cups mesclun salad greens
2 firm, ripe pears, cut into 1/4 inch slices
8 ounces seedless red grapes, halved
1 cup red onion, thinly sliced (optional for me)
Spiced Pecans
Maple-Mustard Vinaigrette
4 ounces blue cheese, chilled and crumbled
1/2 t. freshly ground black pepper

Combine first 5 ingredients in a large bowl. Add Maple - Mustard Vnaigrette, and toss to combine. Divide salad evenly among 6 plates. Sprinkle each with cheese and black pepper.

Spiced Pecans

1 T. light brown sugar
1/2 t. ground red pepper
1/4 t. ground cumin
1/4 t. salt
2 t. olive oil
1 cup pecan halves (4 ounces)

Preheat oven to 350 degrees. Combine first 4 ingredients in a medium bowl; add oil, and stir until well mixed. Add pecans, and toss until thoroughly coated. Place pecans on baking sheet and bake, stirring once halfway through, 12 to 15 minutes or until lightly browned. Remove from oven; cool on baking sheet.

Maple-Mustard Vinaigrette

1/4 cup extra virgin olive oil
2 T. maple syrup
2 t. fresh lemon juice
1/2 t. Dijon mustard
1 small shallot, minced
1/2 t. salt
1/2 t. freshly ground black pepper

Whisk together all ingredients in a medium bowl; set aside.