Pear and Pecan Salad

Serves 8

Ingredients:

5 oz arugula

5 oz spring mix

2 thinly sliced pears

1 cup candied pecans

4 oz goat cheese

8 chopped dates

Dijon Champagne vinegar Dressing:

1/4 cup champagne vinegar

1/2 cup olive oil

1 tablespoon Dijon mustard

1-2 tablespoons honey

Salt and pepper to taste

Candied pecans:

3 tablespoons brown sugar

4 tablespoons butter

1 cup chopped pecans

Method:

Combine all the dressing ingredients into a jar. Shake well.

To make the candied pecans, add the ingredients to a nonstick pan and cook over medium low for 7-10 minutes until they just start to smell toasty. Spread onto a piece of parchment and let them cool.

Assemble the salad with the mixed greens and arugula, finely chopped dates, cooled candied pecans, crumbles of goat cheese and pear slices.

Dress just before serving.