Maple syrup turns a classic salad into a seasonally delightful pleasure! To avoid a wilted salad, toss in the dressing just before you are ready to serve or just let each person dress their own salad.
1 Tablespoon unsalted butter 6 ounces 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
toasted 1 cup strawberries, diced, optional
1 teaspoon cinnamon 4 ounces Feta cheese, crumbled
4 Tablespoons maple syrup, divided
1/4 cup extra-virgin first cold-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 a large nonstick skillet. Add the pear slices, toasted nuts, cinnamon, maple syrup and cook until the pears are golden, but still slightly firm 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 the olive oil. Season with salt and freshly cracked pepper.
Mix spinach, romaine lettuce, strawberries, red onion, grape tomatoes, if using, together in large salad bowl. Just before serving add pear mixture and Feta cheese and mix well. Then add salad dressing. Mix well again. Serve immediately. Serves 6 to 8.