Maple syrup turns a classic salad intoa seasonally delightful pleasure! To avoid a wilted salad, toss inthe dressing just before you are ready to serve or just let eachperson dress their own salad.
1 Tablespoon unsalted butter6ounces fresh spinach
1 small red onion, thinly sliced (or other salad green)
2-3 Anjou pears, cored 2 heads romaine lettuce, sliced
and diced 2 Tablespoons maple syrup
1/2 cup chopped pecans or walnuts, 1 cup halved grape tomatoes, optional
toasted1 cup strawberries,diced, optional
1 teaspoon cinnamon 4 ounces Feta cheese, crumbled
4 Tablespoons maple syrup, divided
1/4 cup extra-virgin firstcold-pressed olive oil
1/2 teaspoon salt
1/4 cup fresh lemon juice
Salt and freshly ground black pepper
1 Tablespoon Dijon mustard
Melt the butter over medium heat in alarge nonstick skillet. Add the pear slices, toasted nuts, cinnamon,maple syrup and cook until the pears are golden, but still slightlyfirm to the touch, about six minutes. Do not burn. Set aside.Combine the mustard,lemon juice, and maple syrup in a small bowl. Slowly whisk in theolive oil. Season with salt and freshly cracked pepper. Mix spinach, romainelettuce, strawberries, red onion, grape tomatoes, if using, togetherin large salad bowl. Just before serving add pear mixture and Fetacheese and mix well. Then add salad dressing. Mix well again. Serveimmediately. Serves 6 to 8.