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Pear, Spinach, Goat Cheese and Pecans Salad

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Ingredients
  

For the Cooked Pears:

  • 2 large pears, cored and sliced lengthwise
  • 3 tbsp. olive oil, divided
  • ¼ cup honey
  • 3 tbsp. freshly squeezed lemon juice

For the Salad:

  • 5-ounces baby spinach
  • Salt and pepper, to taste
  • 5-ounces goat cheese, sliced or crumbled 
  • 1 cup pecan halves, toasted and chopped

Instructions
 

To prepare the pears:

  • Core the unpealed pears and slice each one length-wise.
  • In a large skillet, on medium-high heat, heat 2 tbsp. of olive oil.
  • Add sliced pears and cook for about 3 minutes, per side, or until soft and pliable.
  • Remove from the heat and add honey, lemon juice and another tablespoon of olive oil; stir everything together.

To assemble and serve:

  • Add baby spinach to each salad individual plate.
  • Add salt and pepper, to taste.
  • Add sliced goat cheese on top; if using regular goat cheese, crumble first, then add to the salad.
  • Top with cooked pears.
  • Top the cooked pears with the chopped toasted pecans.
  • Drizzle the honey-lemon juices from the skillet over the salad.
  • Alternatively, combine all the salad ingredients, except pecans, in a large serving bowl, including cooked pears and all the juices from the skillet; toss to combine.
  • Top the salad with chopped and toasted pecan halves.

Notes

If using raw pecans, toast them in the pre-heated oven at 350°F for about 5 or 10 minutes until slightly darker in color and crunchy; be careful not to burn. 
Try uinge roasted, flavored or candied pecans; in this case, there is no need to toast.