Makes 8 servings

Prep 10 min

 

Place pear in a paper sack to speed ripening.  The dressing and nuts can be made ahead

 

1 (10oz) bag baby spinach

1 ripe Bartlett pear, cored and thinly sliced

1 small red onion, thinly sliced

1 (4oz) package crumbled blue cheese

Sugared Curried Walnuts

Maple Cider Vinaigrette

 

Combine first 5 ingredients in a large bowel.  Drizzle with Maple-Cider Vinaigrette, gently tossing to coat

 

Sugared Curried Walnuts:

Makes 1.5 cups

Prep 5 min Bake 10min

 

1 (6oz) package walnut halves

2 Tbs. can't believe its not butter melted

3 Tbs. Splenda from packets

1/4 tsp. ground ginger

1/8 tsp curry powder

1/8 tsp kosher salt

1/8 tsp ground pepper

 

Toss walnuts in melted butter. Stir together sugar and next 4 ingredients in a med. bowel; sprinkle over walnuts, tossing to coat.  Spread in a single layer on a non stick pan lined with foil.

Bake at 350 for 10 min, Cool in pan on wire rack, separate walnuts with a fork.  Store in an airtight container for up to 1 week.

*Pecan halves can be substituted

 

Maple Cider Vinaigrette

Make 1 1/3 cups

Prep 5 min

 

1/3 cup cider vinegar

2 Tbs. sugar free maple syrup

1 Tbs. Dijon mustard

1/4 tsp salt

1/4 tsp pepper

2/3 cup olive oil

Whisk together first 5 together.  Gradually whisk in oil until completely blended.  Cover and refrigerate up to 3 days