AUTUMN SALAD WITH MAPLE-CIDER VINAIGRETTE

AUTUMN SALAD WITH MAPLE-CIDER VINAIGRETTE image

Yield 8 servings

Number Of Ingredients 23

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1 (10-ounce) bag baby spinach
1 ripe Bartlett pear, cored and thinly sliced
1 small red onion, thinly sliced
1 (4-ounce) package crumbled blue cheese
Sugared Curried Walnuts
1 (6-ounce) package walnut halves*
2 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
Toss walnuts in melted butter. Stir together sugar and next 4 ingredients in a medium bowl; sprinkle over walnuts, tossing to coat. Spread in a single layer on a nonstick aluminum foil-lined pan.
Bake at 350° for 10 minutes. Cool in pan on a wire rack; separate walnuts with a fork. Store in an airtight container for up to 1 week.
*Pecan halves may be substituted.
Maple-Cider Vinaigrette
1/3 cup cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil
Whisk together first 5 ingredients. Gradually whisk in oil until completely blended. Cover and refrigerate up to 3 days.