Fresh spinach salad, garnished with sweet pears, tart pomegranate seeds, creamy gorgonzola cheese and crispy pecans. The salad is then topped off with the perfectly tart and sweet vanilla cherry balsamic dressing.
Combine chopped pecans, butter and sugar in a small pan over medium heat. Cook while stirring continuously until sugar is caramelized and pecans are slightly browned. This should take about 6-8 minutes. Watch carefully though, they will burn easily.
In a salad bowl, layer 1/3 of the spinach, with a 1/3 of the sliced pear, gorgonzola cheese, pomegranate seeds and candied pecans. Repeat with remaining layers and serve with Cherry Balsamic Vinaigrette.
In a mason jar, combine vinegar, oil, juice, salt & pepper. Place lid on tightly and shake vigorously until well combined. You can also place all ingredients in a blender and blend for 1 minute until dressing is combined. Serve with spinach salad.
You can use regular balsamic vinegar instead of vanilla flavored and add in 1 teaspoon of vanilla extract.